Pickled Peppers

Peperoni Sott’ Aceto

Peppers are also preserved in vinegar to keep for the wintertime. Although you can buy these ready-made in jars, the home-made version is a thousand times nicer.


  • 4 firm peppers
  • good-quality white wine vinegar


Wash and halve the peppers, remove the seeds, and cut in half again. Leave them in the open air in a warm, preferably sunny place, for about 2 hours - a conservatory is ideal. Place them in a large sterilised glass jar, cover completely with good-quality white wine vinegar and seal tightly. Place in the larder until required. They will be ready to use after 2 months.