Pickled Italian Vinegar Peppers Recipe (Easy)

Step 1

Sterilize your canning jars and have them ready to use. Cut peppers and set aside until ready to use.

Step 2

Place half of the vinegar in a large pot, add cold water, garlic, and bay leaves. Set on medium-high heat and bring to a boil then add the salt.

Step 3

Add sliced peppers and stir for 1-2 minutes. Turn off heat and cover the pot.

Step 4

Allow to sit for about 10-12 minutes. The peppers will soften a little bit with still a nice crunch too.

Step 5

Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.

Step 6

Pat peppers dry as much as possible with clean paper towels.

Step 7

Fill  jars with the peppers, adding some peppercorns, bay leaves, and garlic.

Step 8

Fill the jars with the remaining vinegar and press the peppers with a clean spoon so are covered by the vinegar.

Step 9

Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling. Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming. You can eat them 2 weeks after making, but the longer they sit the better they will taste.