• Nick


Updated: Oct 10, 2019

Growing up Italian there is no shortage of pickled sauces and vegetables in our fridge or basement. This is one of my favs from my Aunt Lucy. She makes these for us every year and we hold onto the little jars like gold. They make a perfect condiment to sandwiches, pastas, soups, etc - you can also just use the oil on just about anything. It was about time for me to try and make these myself and it was amazing to have my Aunt Lucy talk me through how she makes hers. I had an abundance of Fresno Chilies that we grew on Fire Island this summer and finally found a home for them.


  • 1-2 lbs hot chili peppers (used Fresno chilies here)

  • 2 Cups White Vinegar

  • 3 cloves garlic

  • 1/4 Cup Salt, plus 1 teaspoon

  • 1 Cup Olive Oil

  • Gloves (required - you'll thank me)

  • Mason Jar (s) w/ lid - I used a large one, but you could easily do these in smaller ones to give out to friends.


Wearing gloves, cut peppers into rounds with a sharp knife and then either cut the rounds in half or quarter them. I like the varied size of the peppers, but you can make them all consistent if you desire.

Place sliced/diced peppers in a non-reactive bowl. Stainless steel, ceramic, plastic, glass and metal cookware with enamel coating are all “nonreactive.” Then cover in white vinegar and sprinkle with 1/4 cup salt. Mix well.

Cover bowl with plastic wrap and let pickle overnight (at least 8 hours) @ room temp. You can see the vinegars reaction the next day. The combination of vinegar and salt sterilizes the peppers.

The next day, peel and crush garlic, please in sealable mason jar. With a slotted spoon, strain the peppers and place into jar. Sprinkle with remaining teaspoon of kosher salt and then cover with olive oil. Seal jar. Will keep in refrigerator for months. I have kept mine for just about a year and am alive to write about it...lol. Enjoy.

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