The following is a “recipe” for making pickled Cubanel peppers. The peppers are placed in between layers of pressed grape pomace and then allowed to pickle for at least 4 weeks. Peppers are then withdrawn as you eat them. They’ll preserve until the spring if kept at a fairly cold temperature – never a problem here in Montreal.

My favorite way of enjoying the peppers are as a sandwich in Italian bread of French baguette with extra virgin olive oil and a pinch of salt.

I learned this recipe from my dad. I don’t know of its origin or whether anyone else knows of this recipe. It seems to be very specific to the area my parents grew up in – a tiny village close to Calcinelli in the province of Pesaro (officially named the Province of Pesaro & Urbino) in the Marche region of Italy.

I don’t know the why and how of Cubanel peppers, but I never questioned my father’s know-how. I have never tried other varieties either. What I do know is that organically grown peppers seem to spoil (they go mushy) fairly quickly, and red/orange peppers too will spoil. Only green Cubanel peppers work. Buy peppers that have absolutely no black spots or other signs of damage; they will spoil. I make these peppers in Oct/Nov and I have had them last as late as in April, though they are best before 3 months or so.

The important thing here (see picture) when you lay down the peppers over the pressed grapes is NOT to have them touch; if they touch, they spoil.

In a food-grape plastic pail or bin, place a 3- to 4-inch layer of pressed grapes at the bottom. I use red grape pomace although you can use white or a mix of both. Then lay a layer of peppers over the grapes, as shown in the picture. Remember; they should NOT touch each other. Then put another thick layer of grapes on top, then another of peppers, until you’re done. Then put a piece of plywood over the whole thing with a brick or two. The idea is to keep everything from floating because you’ll be adding water next. Add water until it reaches the top of the grapes. Cover and set aside in a fairly cool, almost cold, place. Wait a minimum of 4 weeks before starting to eat the peppers. A thick layer of disgusting mold will form on top, but don’t worry about that. It’s like the mold on prosciutto — it’s all good.

Take the peppers out as you eat them. I usually take 6-12 out and place them in the fridge; I clean them out first. Just dig in the grapes and fetch the peppers out. Then, rinse each pepper under running cold water and slice them in half along the long side, and clean and rinse the inside. Then you’re all set to eat them.

My preferred way of eating them is the sandwich way. Pour extra virgin olive on the pepper halves (inside side up), sprinkle with salt, and place between 2 slices of Italian bread or baguette.

Another way is as a plate to share. Put the pepper halves (or you can cut the halves into smaller pieces) on a plate, pour extra virgin olive & sprinkle with salt, then garnish with onions and Kalamata olives. Eat with Italian bread or baguette.

Best enjoyed with Italian wine!