Pickled chili peppers

With EVO Oil, Vegetables,

Pickled chili peppers

Serves1 Mason Jar (16 fl. oz)
Cooks In10' preparation


  • 10 oz small chili peppers
  • White vinegar
  • 2 cloves of garlic, whole
  • ½ cup extra virgin olive oil
  • 1 tbsp. salt1 tbsp. assorted whole peppercorns
  • 1 sterilized 16 fl .oz glass jar or Mason jar


  1. Rinse the small peppers very well and with a sharp knife, pierce them lightly in several places.
  2. Place in the sterilized glass jar, add salt and pour in the vinegar so that the peppers are completely covered.
  3. Add the garlic and peppercorns, and finally, add the olive oil.
  4. Seal the jar and let pickle stand for three weeks. After this, peppers are ready for consumption.