RAW PICKLED PEPPERS without cooking, great winter preserve, perfect as a side dish, ideal for topping bruschetta as an appetizer.
The other day at the market I found some zero-mile peppers, red and yellow, so beautiful and crunchy that I couldn’t resist: perfect for making my raw pickled peppers!
I love this quick pickled pepper recipe, because there’s no need to cook them and in just a few minutes you already have the jars ready in the fridge.
The raw peppers in vinegar stay crunchy, colorful, and very fragrant, ideal as an appetizer with cheese, as a quick summer side dish, or to serve on bruschetta.
It’s one of those homemade preserves that makes you feel like you’re in the countryside: white wine vinegar, a few basil leaves or dried oregano, and your homemade pickled peppers are ready to rest in the fridge.
The best part? They are super easy to prepare: you cut, place in a jar, pour water and vinegar with salt and sugar, and forget in the fridge for 24 hours. Then use them as you like: next to cheese, with hard-boiled eggs, as a topping on bruschetta… whenever you want an extra touch!
This raw pepper recipe is also perfect if you want to prepare them in advance for a buffet or dinner with friends. I often make them like this: I cut them into thin strips, place them in sterilized jars, and cover them with the mixture of water, vinegar, salt, and sugar.
After 24 hours, they are already delicious, but they become even better if you let them rest for 2-3 days.
Follow me in the kitchen today, there are raw pickled peppers.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2.2 lbs peppers
- 1 tbsp sugar
- 2 tbsp salt
- 2 tbsp capers
- 2 leaves bay leaf
- 2 leaves basil
- 2.1 cups white wine vinegar (or apple cider vinegar)
- 0.8 cups water
Steps
Clean the peppers, remove the seeds and filaments, then cut them into strips.
Sterilize the jars if you need to store them for the winter, you can either boil them or put them in the oven at 248°F for 15 minutes.
In a bowl, pour the vinegar, water, salt, and sugar, mix well to dissolve.
Gradually add the peppers, desalted capers, basil leaves, bay leaf, oregano, and garlic.
Fill the jars, pressing the peppers well, then close and refrigerate if you plan to use them for a quick and fancy dinner.
Let them rest for at least 3-4 weeks in a cool, dark place before consuming.
Bon appetit
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RAW PICKLED PEPPERS without cooking
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Extra Tips
Alternate red, yellow, and green peppers for a beautiful color effect in the jars.
Add fresh chili if you want a spicy version.
You can also use them in cold rice salads or to enrich a gourmet sandwich.
Label the jars with the preparation date: they are perfect as a homemade gift.
RAW PICKLED PEPPERS without cooking
How long do raw pickled peppers last?
In the fridge, they last about 1 month if stored in well-sterilized jars.
Can I use apple cider vinegar?
Yes, it will give a more delicate and slightly fruity flavor.
Do I need to blanch the peppers first?
No, this is a no-cook recipe: they remain crunchy and fresh.
How to prevent them from becoming soft?
Use firm and fresh peppers, and respect the vinegar and salt proportions.
Can they be stored in the pantry?
Better in the fridge for safety, unless you do a complete pasteurization.
