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!
Back Yard Farmer 
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I am glad you could use the recipe – Enjoy!!
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I needed this! Thank you very much, saves me a big job of searching 🙂
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 🙂
Sounds absolutely superb! Thank you
Try it – delicious!! Thanks for the reply.