Whether you’re planning an Italian dinner or an American Thanksgiving, pickled peppers are essential on the appetizer platter. They are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.
I had lots of peppers to preserve. I assumed Italian style preservation would be just olive oil, but every recipe I found was more towards pickling, and so I developed this Pickled Pepper in Oil recipe and it is great for all kinds of peppers!
These peppers are great as a crunchy snack, on an antipasti platter, on a panino, and as a bright, piquant ingredient in some of my recipes. I always keep some of these peppers around. You never know when you’ll need them.