2014-02-24 - Peperoni

One part water and one part vinegar (good quality) add salt and pepper to taste plus a few bay leaves. Bring to the boil. Cut peperoni in 3 mm strips and throw into the water/ vinegar. When the water boil again, drain the peperoni. While still hot put into the jars and cover with good olive oil – ad two fresh bay leaves and a few garlic to the jar and seal immediately. Keeps in the pantry for ever. Beautiful!

7 thoughts on “PEPERONI SOTT’OLIO

  1. Pingback: Garden and Simple Sprays, Preserving Autumn Foods….home news. | quarteracrelifestyle

  2. Pingback: Peperoni Soffritti con le Uove | Back Yard Farmer

  3. I might be vegan but Steve isn’t and this sounds like prospective antipasti heaven! Imagine this draped over some amazing sourdough toasts with some amazing cheese…YUM! Cheers for the delicious share 🙂

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