Italian Foods 

Sweet and sour pickled peppers



Sweet and sour pickled peppers

Sweet and sour pickled peppers

This agrodolce recipe enhances bell peppers’ silky texture and builds their flavor to nearly addictive levels. Use only red peppers for a classic version, or add some color with a mix of red, yellow, orange, and green.

– Yields about 11/2 pints.
– 21/4 lb. (6 to 7 medium) bell.
– peppers (red, yellow, orange, green, or a mixture).
– 2 Tbs. finely chopped fresh.
– flat-leaf parsley.
– 1 Tbs. small (nonpareil).
– capers, drained.
– 3/4 cup white-wine vinegar.
– 3/4 cup spring or filtered water.
– 3 Tbs. granulated sugar.
– 1 tsp. fine sea salt.
– 1 clove garlic, very thinly sliced.
– 1 cup extra-virgin olive oil; more as needed.


Step 1: Run 2 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire, or position an oven rack 4 inches from the broiler and heat the broiler on high.
Step 2: Char the peppers on all sides on the grill or on a rimmed baking sheet under the broiler, turning them every few minutes with tongs. Transfer to a medium heatproof bowl, cover with plastic wrap, and let steam until cool enough to handle, about 10 minutes. Stem, seed, and skin the peppers, then cut lengthwise into thin (1/4 inch) strips. Return to the bowl, and stir in the parsley and capers.
Step 3: Combine the vinegar, water, sugar, salt, and garlic in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Boil the brine for 2 minutes, pour it over the peppers, and let steep for 1 hour.
Step 4: Reserve a few tablespoons of the brine and then drain the peppers. Pack the peppers, capers, and garlic into the jars. Spoon 1 Tbs. of the reserved brine into each jar, then add enough oil to cover the peppers completely. Screw on the lids, and let the peppers sit at room temperature for 24 hours. Check to make sure they are still completely submerged; if not, add more oil to cover.

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