These pickled friggitelli are so delicious. They are easy to prepare and allow us to bring the flavors of summer to the winter table. It was my friend Ivana who taught me how to prepare them, and the ones I used for this really nice & easy recipe are from her garden (so they are very tasty).
More ideas with friggitelli:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pickled Friggitelli
The quantities depend on how many pickled friggitelli you want to prepare. Read the note below carefully.
NOTE: For this recipe, you can decide whether to use the same amount of water and vinegar or increase the water and decrease the vinegar. I, for example, used 70% water and 30% vinegar because I prefer a less sour final product. To understand how much liquid you need, first cut all the friggitelli you have, place them in a bowl, and then evaluate the doses.
- friggitelli
- white wine vinegar
- 1 leaf bay leaf
- coarse salt
Tools
- 1 Bowl
- 1 Pot
- Jars glass
Preparation of Pickled Friggitelli
Wash the friggitelli well, remove the stem and internal seeds without breaking the peppers, and cut them into rings.
Gradually gather them in a heat-resistant glass bowl.
In a pot, put the water, vinegar (see NOTE), a pinch of coarse salt, and a bay leaf (if you are preparing a lot of pickled friggitelli, add two) and bring to a boil.
Once boiling, turn off the heat and pour everything into the bowl containing the friggitelli, which must be covered.
Cover with plastic wrap and let cool completely (it will take an entire night).
Meanwhile, sterilize the jars you intend to use for preserving the pickled friggitelli (you can follow the procedure indicated HERE).
Transfer the friggitelli into the sterilized jars, cover them with their liquid (I removed the bay leaf) and seal them perfectly with their lid.
Being pickles, a second boiling is not necessary. Ivana doesn’t do it, I did it.
Store the jars in a cool and dark place and consume the pickled friggitelli after a month.
When serving, drain them from the preserving liquid and simply season with extra virgin olive oil, salt, and pepper. Enjoy! Paola
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