In my region, papaccelle in vinegar are prepared at this time to enjoy them from Christmas onwards. They are used to enrich and characterize the typical “insalata di rinforzo” on the Christmas Eve table, or to accompany fried pork and meat or fish roasts. Neapolitan papaccelle are simply a smaller, fleshy, roundish, and sweet-tasting type of pepper. They are also excellent fried or stuffed. This is my family’s method, which guarantees the perfect preservation of this enticing side dish.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 papaccelle
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 6 Papaccelle
- 1 L of red wine vinegar
Preparation
It is essential that the small peppers or Neapolitan papaccelle used are very fresh, fleshy, and without any bruises, because their time spent in vinegar will “cook” them in a sense, making them softer over time. I recommend consuming them within three to four months to prevent them from becoming mushy.
Additionally, it may be necessary to use more vinegar than I indicated, depending on the size of the peppers.
Wash the papaccelle and dry them completely. There should be no traces of moisture or dampness. The stem should not be removed.
Meanwhile, pour the red wine vinegar into a pot and bring it to a boil.
Gently place the papaccelle into the (already sterilized) glass container without breaking them, trying to fit them together whenever possible to prevent them from continuously surfacing. One trick I use is to wedge the top papaccella under the rim of the jar’s neck; this will block the rise of the other peppers as well. Furthermore, plastic food-grade pressers available on the market can be inserted, when the vinegar mixture is cold, between the lid and the container’s edge.
As soon as the vinegar starts to simmer, pour it gradually over the papaccelle and fill the container to the brim.
Let the papaccelle rest without covering the jar. As time goes by, the vinegar level will drop, and we will refill it with the remaining hot vinegar (I insist), ensuring that the top papaccelle remain covered. Let it sit overnight, then seal the container tightly and store it in a cool, dry place. They can be used after about 20 days.
