{"id":2410,"date":"2017-09-13T09:00:45","date_gmt":"2017-09-13T15:00:45","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=2410"},"modified":"2026-09-02T10:59:16","modified_gmt":"2026-09-02T17:59:16","slug":"angies-pickled-hot-peppers","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/09\/13\/angies-pickled-hot-peppers\/","title":{"rendered":"Angie’s Pickled Hot Peppers"},"content":{"rendered":"

September 13, 2017<\/span><\/p>\n

With one set of grandparents and many relatives hailing from Southern Italy, hot peppers and foods containing hot peppers were staple features of the cuisine I grew up eating.<\/p>\n

Hot sausage, with fennel seed, was frequently on our table and, since it was often homemade by Uncle Joe Medile, it could be as hot as we wanted. When it wasn\u2019t Uncle Joe\u2019s sausage, it would typically have been from Lopresti\u2019s Market in Geistown<\/a>, a suburb of Johnstown, PA.<\/p>\n

Spicy foods more often showed up at lunch, though. There was spicy salumi, including Calabrese salami, capocollo (of which there are several types but in our house it was always the spicy one), and sopressata, among others.<\/p>\n

There were hot banana peppers fried until tender, usually with onions. The fried peppers could be a condiment or they could be used as the filling for a sandwich. Fried hot pepper sandwiches are still one of my favorite lunchtime treats!<\/p>\n

There were various pickled, spicy vegetables like giardineria and pickled peppers of various types. These were usually store-bought except for my cousin Angie\u2019s pickled hot peppers.<\/p>\n

Angie is the daughter of my mother\u2019s oldest sister. Angie, however, was born six months before my mother. It\u2019s kind of interesting to think about the fact that my grandmother was pregnant with my mother at the same time that my grandmother\u2019s daughter was pregnant with Angie.<\/p>\n

Despite their inverted ages, Angie always called my mother Aunt Theresa.<\/p>\n

Angie\u2019s mom, my Aunt Rosie, died at a young age. I never knew her. Aunt Rosie\u2019s husband, Uncle Dominic lived with their other daughter, Marie.<\/p>\n

Uncle Dominic grew vegetables, including hot peppers, in the back yard. He\u2019s the one who taught me about fried hot pepper sandwiches for which I am eternally grateful!<\/p>\n

Usually I would make Angie\u2019s Pickled Hot Peppers with Italian Banana Peppers but fresh New Mexico Green Chile is far more abundant in Santa Fe than Banana Peppers and the substitution works just fine. Years past, when we lived in Chicago and grew lots of peppers, I would even make these with jalapeno peppers.<\/p>\n

These peppers are a breeze to make, just some slicing and dicing and pulling together a quick pickle. No actual canning or processing is required. They will keep for months and months in the refrigerator.<\/p>\n

The recipe calls for a peck of peppers. A peck is an interesting measure. It is eight dry quarts. A dry quart, however, is not the same as a liquid quart (unless you use the British Imperial system in which case a dry quart and a liquid quart are the same volume but not the same volume as any quart used in America).<\/p>\n

Confused? Oh how I wish we used the metric system!!!<\/p>\n

A dry quart is slightly larger than a liquid quart. Eight dry quarts equals 9 1\/3 liquid quarts. If you go to a farmers market, chances are you\u2019ve seen produce displayed in baskets that are one peck in size. Not to worry, though. First off, the measurements aren\u2019t that critical for this recipe, so plus or minus a quart (dry or liquid) isn\u2019t a big deal. Second, if you have any type of large container, pot, or bucket marked in liquid measure, just fill it up a little beyond the 9 (liquid) quart mark and you\u2019ll be good to go.<\/p>\n

If you\u2019re buying peppers in the supermarket and don\u2019t want to carry a bucket to measure a peck, I suggest buying approximately four pounds of banana peppers. I found that amount of New Mexico Green Chile came very close to a peck when I measured it out.<\/p>\n

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Angie's Pickled Hot Peppers<\/h2>\n
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Though usually made with hot Italian Banana Peppers, I made this batch with hot New Mexico Green Chile which is far easier to source in Santa Fe than are large quantities of Banana Peppers. Four pounds of peppers should come pretty close to a peck. A peck is 8 dry quarts which is the equivalent of 9 1\/3 liquid quarts. If there isn\u2019t enough pickling liquid to fully submerge the peppers, make a little extra following the proportions in the recipe. These peppers will keep well in the refrigerator for many months. Try to let them mellow at least a couple of days before eating them\u2026if you can!<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>9 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> quarts<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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