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!
Pingback: Garden and Simple Sprays, Preserving Autumn Foods….home news. | quarteracrelifestyle
I am glad you could use the recipe – Enjoy!!
Pingback: Peperoni Soffritti con le Uove | Back Yard Farmer
I needed this! Thank you very much, saves me a big job of searching π
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 π
Sounds absolutely superb! Thank you
Try it – delicious!! Thanks for the reply.