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Pickled Hot Italian Peppers for Hoagies/Grinders

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I need a recipe for the pickled peppers inside Italian hoagies. I had a sandwich this past weekend that keeps appearing in my dreams and I want to make my own. I can't find a recipe that sounds authentic. This had pickled peppers, maybe a bit of tomato but not much, red pepper flakes. Not overly sweet just well balanced, and lit you on fire for a moment but quickly subsided. It was AMAZING. I'm in Texas and everyone says try pickling jalapenos but that was not what I had at all. I'm new so if this post is in the wrong place then my apologies. Still learning.

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  1. Hi there! Welcome! If you post your request for a recipe on the Home Cooking board you'll probably get more response. That's where most of the cooks hang out.

    I love those hot peppers but cave in to buying them in a local Italian salumeria. Good luck with your search.

    1. There is a recipe for Italian Giardiniera in The Whole Chile Pepper Book, which calls for "fresh chiles of choice." I agree that jalapeno is the wrong choice. Perhaps wax.

      1. thanks! can i move this post or do I have to copy paste and delete?

        1 Reply
        1. re: DERECKSWIFEY

          We moved it for you. Any time you see a post that should be on a different board, whether it is yours or someone else's, you can always Flag it for us, and we can easily move it.

        2. For mildly hot peppers, look for Italian pickled "Pepperoncini"; for much hotter, look for pickled "Hot Cherry Peppers". Cherry peppers come in both hot & sweet varieties, so make sure you get the hot.

          Both can be found in most mainstream supermarkets - either in the pickle/olive aisle, or the gourmet foods aisle.

          Oh goodness - my bad. Just realized you wanted to make your own. Oh well. Perhaps tasting the above will give you an idea of what to aim for - lol!!

          1. It wasnt really either of those, but it wasnt what I understand Giardiniera to be either. This was a homemade relish. No oil, just vinegar.

            2 Replies
            1. re: DERECKSWIFEY

              The giardiniera recipe is just pickles: water, salt, and vinegar with chiles and some other vegetables. Just leave out the other vegetables and you have pickled peppers

              1. re: DERECKSWIFEY

                Pastene makes a hot pepper relish sauce that only has chopped hot red peppers, in salt and vinegar... plus a lot of preservatives, but perhaps you can experiment and create your own. The thrill of the chase and all of that...

                http://store.pastene.com/merchant2/me...

              2. What color were the peppers? Mazetta's Hot Yellow Peppers are terrific minced and spread on hot dawgs, and I can easily imagine them really souping up an EYEtalyun hoagie.

                1. Most Italian Hoagie/Grinder/Sub Shops use chopped, pickled Cherry Peppers. They are simply pickled in Vinegar and Salt.

                  1 Reply
                  1. re: chefj

                    With that thought l must disagree. From Philadelphia, the home of the hoagie, ok just give me that so the discussion can continue. At different sandwich stores you can find sliced cherry peppers, sliced banana peppers, grilled and oiled long Italian hot peppers, ground jalapenos, ground ? peppers and many more variations all in equal proportions. The reason l am going to Atlantic city this weekend before my flight back to Paris is a sub shop called White House that has been making their own hot pepper concoction for the last 60 years and it is my fav and available nowhere else.
                    Whenever in R.I. l buy at the local Italian markets a smushed hot pepper spread that works great. Have not seen it in other areas of the country.
                    Thus my longwinded point is for me the most important part of the sandwich, other than the bread, and l spend a lot of time searching out the ones l like.

                  2. Just wanted to chime in with some of the Italian varieties available ... I'm not sure which kind you had, but be sure they are all hot.

                    Italian long hots --> http://www.google.com/imgres?q=italia...

                    Pepperoncini --> http://www.google.com/imgres?q=pepper...

                    Hot Cherry Peppers --> http://www.google.com/imgres?q=italia...

                    1. Im thinking the hot shots. I know my cherry peppers and pepperocinnis and that was not it. It did look like jalapenos, dark green, but i know jalapenos and they would have been easy for me to identify. What kind of vinegar?

                      1 Reply
                      1. re: DERECKSWIFEY

                        You could use either common white distilled vinegar or white wine vinegar. It depends on what you want the peppers to taste like. Try to get a 4% or 5% acidity.