PEPERONI SOTT’OLIO

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 πŸ™‚

Comments are closed.