Whole peppers in olive oil, one of the classic ways to preserve peppers for when there are no more on the plants. I learned to prepare peppers in oil by watching my mom and grandma, because at my house many were always prepared, indeed both my grandfather and my father loved eating spicy, they even ate them like candies, but I won’t tell you the redness on their faces, yet they loved eating them and nothing stopped them. I love spicy food but in normal amounts, so I prepare a few jars of peppers in oil with the peppers I manage to grow in my garden. Just a few days ago I harvested the red peppers, ideal for this preparation, they should not be harvested too dry, in order to keep them nice and firm for a long time, even more than 2 years. Preparing whole peppers in oil is very simple, but it is important to follow the steps correctly to avoid having to throw everything away, or taking health risks. I treat the peppers with vinegar to preserve them for a long time and without risks, then the olive oil will do the rest. It is not necessary to put the peppers in salt for this preparation, but it is essential if green peppers are used. So let’s see how to prepare whole red peppers in Calabrian oil.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 1 jar
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Whole Peppers in Oil Ingredients
- 10 oz fresh red peppers
- 2 cups wine vinegar
- as needed coarse salt
Tools to Prepare Peppers in Oil
- 1 Scissors
- 1 Bowl
- 1 Plate
- 1 Colander
- 1 Jar
- 1 Paper Towels
Steps to Prepare Whole Peppers in Olive Oil
We wash the peppers and dry them. With scissors, we cut the stem at the base, without damaging the pepper.
We place the peppers in a bowl and cover them with wine vinegar. We place a little plate over the peppers to keep them submerged. Leave for 12 hours.
We drain the peppers from the vinegar after 12 hours. We dry them and place them in sterilized jars, read here how to sterilize jars.
We add spacers to the jars and cover with olive oil. If you want, you can add a bit of coarse salt. Leave the jars open for a bit, if necessary then top up with oil and tightly close the jars. Store in the pantry until ready to consume.
We can use the spicy oil, Calabrian holy oil, and the peppers bit by bit, topping up with fresh oil as needed.
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If you want a preserve that lasts more than 2 years, it is preferable to use sunflower oil.
