Italian Pickled Hot Peppers Recipe

Add a spicy touch to practically any dish with these Italian Pickled Hot Peppers following my mom's easy authentic and no cooking required recipe!

Course condiment

Cuisine Sicilian-Italian

Keyword pickled hot peppers

Prep Time 2 6

Servings 200 ml jars

Calories 462kcal

Wash the peppers and dry well. Slice into thin rounds (as shown) and place in a large bowl. Discard the stem. It is ideal to use food grade gloves to do so. If not, please do not touch your eyes or face after you cut them! Wash your hands well.
You'll also notice we do not remove the seeds. This is where all the spicy flavor is! Add course salt and toss to coat.
Place a salad plate upside down over the peppers and weigh them down with a heavy object such as large can; plastic bottle of vinegar or oil or a large paving stone which I happen to have around. You'll notice I placed it in a plastic bag. Let sit on your counter for 24 hours.

After 24 hours you'll notice water pooled around the peppers. Drain in a colander, then place your salad plate and weight over the peppers once again to squeeze out as much water as possible. Let sit for 2-3 hours.
Place the drained peppers back in the large bowl and toss with vinegar. Just as you did the previous day, place a salad plate over the bowl, weigh it down and let sit again for 24 hours.

You're now ready to place them in jars that have been sterilized. I used 8 -200 ml jars for this recipe.
Drain the peppers in your colander and weigh them down for 2-3 hours to squeeze out as much liquid as possible. Place the peppers in a clean dish towel to dry them well.
Transfer to the bowl and toss with oil; slivered garlic and oregano.
Use a fork to tightly pack the peppers in the jars. Fill up until approximately 2.5. cm below the rim. Top with extra oil ensuring that they are completely submerged.

This recipe can be halved.

Here are a few storage options:

-If you have space, keep them in the refrigerator. Since this recipe uses vegetable oil, the oil will not solidify in the refrigerator.

-You may also seal the jars in a hot water bath as described here.

-Once a jar is opened, keep it refrigerated and top with extra oil as needed to keep the peppers submerged.

These are ready to be enjoyed right away, however are even better and more flavorful if you allow them to sit for a few weeks.

Add Italian Pickled Hot Peppers to any dish you'd like to add spicy flavor to such as pasta, egg dishes, sandwiches or pizza.