When I have a lot of peppers left over, instead of risking them going bad, I pack them in jars and find myself with a preserve for the next winter.
I’m talking about the Peppers in Oil Recipe, an easy and quick recipe. All the flavor and aroma of summer preserved in oil and sealed in a jar.
The ideal side dish for main courses with meat and to season flavorful crostini.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 2 Jars
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 bunch basil (Fresh)
- to taste black peppercorns
- to taste fine salt
- 1 quart white wine vinegar
- 2 cups water
- extra virgin olive oil
- 4 cloves garlic
Tools
- 2 Jars Bormioli
Preparation
Cut them in half and remove the seeds and filaments;
Cut them into thin strips;
Rinse and dry them well;
Bring water and vinegar to a boil;
Add the salt and then the peppers;
Cook for 5 minutes and then drain;
Dry the peppers by patting them with paper towels. Let them rest for a couple of hours;
Slice the garlic into thin slices;
Clean the basil leaves;
Fill the sterilized jars with layers of peppers, garlic, pepper, and basil. Press well, create many layers, and then cover with oil;
Tap the jar to release any air bubbles;
Close the jars with the lid.
Before consuming, ensure that a vacuum seal has formed.
Store for 6 months in a cool, dry place.
