Serves: 16
Total Calories: 1
1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. Cut the peppers lengthwise into 1-inch strips. Place the peppers in a colander set over a plate and sprinkle with salt. Let stand 1 hour to drain.
2 In a nonreactive saucepan, combine the vinegar, water, and crushed red pepper. Bring to a simmer. Remove from the heat and let cool slightly.
3 Rinse the bell peppers under cold water and pat them dry. Pack the peppers in 2 sterilized pint jars. Pour on the cooled vinegar mixture and seal. Let stand in a cool, dark place 1 week before using.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pickled Peppers recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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