Pickled Peppers (aka Peperoni Sott’Aceto)

In this dish, the peppers are meant to be used as a condiment, like a chutney, although thinking back, my sister must have thought it a main dish judging by the rate at which she went through a glass of my mom’s pickled peppers. Mind you, they were delicious, and while this recipe is a little more cumbersome to prepare than the ones we usually post on our blog, it is worth including just for it’s deliciousness, and the sweet memories it brings back.

6 lb red or yellow peppers, sliced into large strips removing stems, seeds and ribs
1 quart of white vinegar
1/2 cup neutral oil such as canola
1/3 cup of sugar
1/4 cup of salt
1/2 quart of hot water

Using a large pot bring the mixture of vinegar, oil, sugar, salt, sage and peppercorns to a boil and cook the peppers for exactly three minutes carefully stirring with a wooden spoon.
Remove the peppers from the hot liquid and let dry on paper towels for at least an hour or more.
Using sterilized glass jars, fill each jar with peppers and cover with the cold liquid.
Store in refrigerator and eat immediately, just like my sister always did.

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