Love flavors that bring a Mediterranean breeze to your table? This Mediterranean Style Pickled Peppers recipe is exactly what you need for your next jarred veggie adventure. Bursting with colorful peppers, savory anchovies, and fragrant herbs, it’s a vibrant, flavorful snack or side that’s perfect for any season. Ready to jar up some sunshine? Let’s dive in.
Ingredients
- 10–15 fleshy peppers, mixed colors
- 7 oz anchovies in oil (or salted sardines, sardines, or mackerel)
- 7 oz salted capers
- About 20 garlic cloves
- Bunches of fresh parsley and basil leaves
- Salt to taste
- Plenty of wine vinegar
- Quality olive oil to cover
Instructions
Wash and dry the peppers thoroughly. Remove seeds and veins, then cut into sticks about 1/2 inch wide.
Boil the pepper sticks in wine vinegar with a pinch of salt for 10 minutes.
Remove with a slotted spoon, drain well, and place on a dry cloth to cool and dry completely.
Dry the washed parsley and basil leaves completely.
Preheat a vacuum-sealable glass jar briefly in the oven, then let cool.
Layer the peppers, garlic cloves, anchovies, capers, parsley, and basil leaves inside the jar, leaving about 3/4 inch from the top without compressing too tightly.
Pour olive oil over the contents until fully covered. Close the jar tightly and let rest for 1–2 days.
If the oil level drops, add more olive oil, seal again, and store in a cool, dark place for 1 month before using.
