Pickles
Pickled pepperoncini
Pepperoncini, also called friggitello, are the mild, slightly sweet Italian peppers you find pickled on pizza, in sandwiches and on antipasto platters. They're easy to grow, crop heavily and pickle beautifully whole.
Pick them yellow-green, around 6 to 8 cm long. Pricking each pepper lets the brine soak in so they don't float.
- Prep 15 min
- Cook 5 min
- Total 20 min
- Makes 1 x 750 ml jar
Ingredients
- 300 g pepperoncini
- 300 ml white wine vinegar
- 300 ml water
- 2 cloves garlic, halved
- 1 tbsp sugar
- 1 tbsp flaky sea salt
- 1 tsp black peppercorns
- 1 bay leaf
Method
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Step 1
Prepare the peppers
Wash the peppers, trim the stems to about 1 cm and prick each one twice with a small knife.
-
Step 2
Pack
Pack the peppers into a clean 750 ml jar with the garlic, peppercorns and bay leaf.
-
Step 3
Make the brine
Bring the vinegar, water, sugar and salt to the boil, stirring until dissolved.
-
Step 4
Pour and chill
Pour the hot brine over the peppers to cover. Cool, seal and refrigerate for at least 3 days before eating. They keep in the fridge for up to 2 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
