Chef Carla Pallotta Vinegar Peppers Recipe

These peppers are made in September by my family in preparation for Christmas Eve. These peppers are served on Insalata di Baccala (salt cod salad) one of fish courses for the Feast of the Seven Fishes. Since Saint Nicole (Saint Nicholas) peppers are available only in August and September, you might choose to substitute with banana peppers.

4- 16 Ounce jars sterilized jars with rubber seals

• 4 lbs Saint Nicole peppers
• 3 cups apple cider vinegar
• 1 cup water
• 8 garlic cloves peeled
• 2 teaspoons kosher salt
• 12 sprigs dried oregano

• Cut peppers in half, remove seeds and stem
• Slice peppers into 6 pieces
• Place 1 tsp salt, 2 garlic cloves and 2 sprigs oregano. Pack jar with peppers
• Boil vinegar and water in a large saucepan
• Divide boiling liquid between jars (3 parts vinegar to 1 part water) leaving 1 inch of space at top
• Top with rubber ring and lid
• Place jars in a cool place for 24 hours until the jar has properly sealed
• Transfer to refrigerator
• Wait 2 weeks before eating