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Pickled Hot Cherry Peppers

Use to make Maialino chef Nick Anderer's Pollo Alla Diavola.

  • Yield: Makes enough for 4 servings
Pickled Hot Cherry Peppers

Source: The Martha Stewart Show, September 2010


  • 20 hot cherry peppers
  • 2 tablespoons olive oil
  • 5 cups Champagne or white-wine vinegar
  • 1/4 cup coarse salt
  • 3 tablespoons sugar
  • 2 cloves garlic, crushed
  • 1 tablespoon whole black peppercorns
  • 2 sprigs fresh thyme
  • 1 dried bay leaf


  1. Preheat oven to 500 degrees.

  2. Using a sharp knife, split peppers lengthwise, but do not cut all the way through peppers, leaving them whole. Place in a large bowl and drizzle with olive oil; toss to combine. Transfer to a baking sheet and roast until slightly softened, about 10 minutes. Transfer to a large bowl; set aside.

  3. Combine vinegar, 1 cup water, salt, sugar, garlic, peppercorns, thyme, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat. Pour vinegar mixture over roasted peppers and let stand at room temperature until cool. Cover and refrigerate at least 3 days and up to 4 months before using. Bring to room temperature before eating.

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