Pric o prac peppers are a delicious preserve from Apulia, specifically from the city of Molfetta.
The name comes from the sound of scissors used to cut peppers into very thin strips. It is a very tasty and appreciated oil-preserved pepper, perfect to serve on croutons, among appetizers or as a side dish to any type of dish. As with all homemade preserves, it is recommended to follow the guidelines of the Ministry of Health regarding the preparation of homemade preserves, which you can consult by clicking HERE.
Read how to make pric o prac peppers with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Days 4 Hours
- Preparation time: 1 Hour
- Portions: 2 jars
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
for the preparation of two 250 ml jars
- 2.2 lbs peppers (mixed)
- 3.5 oz salt
- 2 cloves garlic
- 1 chili pepper
- parsley
- extra virgin olive oil
Preparation of Peppers Pric o Prac
Wash the peppers and dry them well.
Remove the stem, seeds, and filaments, then use kitchen scissors to cut them into strips, gradually placing them in a colander and interspersing layers of peppers with layers of salt.
Once they are all cut, mix them well in the colander.Let them sit for four hours, mixing them occasionally.
After this time, cover the colander with a plate and place a pot full of water on the plate, so that it exerts enough pressure to allow the peppers to eliminate all the vegetable water.
Also, place a deep plate or bowl under the colander to collect the drained water, and empty it from time to time, leaving the peppers under the weight of the pot for about twenty-four hours until they no longer release water.Clean the parsley with damp kitchen paper and chop it.
Also chop the peeled garlic cloves and chili pepper.
Squeeze the peppers again and place them in sterilized glass jars, alternating them with some of the prepared chopped herbs.Completely cover them with oil and wait a few hours before sealing, adding more oil as needed to ensure the peppers are always well covered.
Then seal the jars and store them in a cool, dry place for at least a week before consuming them (ideally let at least a month pass, as the longer they sit, the more intense the flavor becomes).
Notes
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