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Peppers in Oil became popular in the United States back in the late 19th century; an ethnic cultural food recipe favorite and introduced by European immigrants. Locally, the Brier-Hill (Little Italy) community of Youngstown, Ohio is one area where the most influence triumphed in regards to the art of gardening, cultivating and canning the mild to spicy, yet extremely flavorful soaked peppers in oil. Peppers in Oil can be served many ways, but most popularly with Italian bread. For one game a year, the Scrappers turn into the Mahoning Valley Peppers In Oil to show homage to the dish.