The Canned Peppers In Oil recipe is one of the types of pickles that I like the most. Peppers, in this way, can use in every variety, green, yellow, or red. I like red peppers the most.
Furthermore, I like this form of canning as the taste and marinade of the olive oil predominate, and the presence of vinegar is very moderate and acceptable.
In the same way, we can preserve eggplants, zucchini, or even other vegetables that we like or cultivate ourselves.
Also, the steps to follow are simple, it is enough to have the ingredients ready, sterilized jars with new lids, and the work does not require much time.
I am not marking fixed amounts for spices or olive oil as you will use as much as you will need.
Since peppers stick well in this type of canning, the spaces between them will be small, so you will not necessarily need a lot of olive oil.
Keep in mind the peppers must cover fully with olive oil.
Ingredients
- 1-2 kg of red or mixed peppers
- 500 ml of water
- 500 ml of white vinegar
- salt
- garlic, black pepper, bay leaves or basil, chilly pepper
- olive oil
Directions
- First, we will sterilize the jars by boiling them in a pot of water for 15-20 minutes or in a preheated oven at 200 degrees for 10 minutes. Let the jars cool and start working.
- Next, we will clean and rinse the peppers well, clean them from the seeds, the inner fibers, and cut them into strips.
- In a saucepan, add water, vinegar, and a tablespoon of salt. Bring the mass to a boil.
- Then, when the solution boils, add the slices of peppers in parts and let them in boiling solution for 1-2 minutes.
- Next, remove them from the pot with a colander and transfer them directly to a clean napkin so that they dry out the excess water. Repeat the process until to finish all the sliced peppers are.
- Once the boiled peppers are out of the pot, distribute them above the clean napkin to cool well. The peppers must be cold before we put them in the jar.
- Meanwhile, we also prepare the spices, peeled garlic cloves, bay leaves, basil, peppercorns, and chili peppers. The latter is optional.
- We start filling the jars. At the base of the glass jars, add spices, place the peppers in a row, squeezing them well by hand. As well, add cloves of garlic, peppercorns, and bay leaves, or basil between the rows.
- On top, add spices and chili peppers. Also, I put some clean wood sticks above sliced peppers to not move and been under the oil.
- In the end, add olive oil until it is fully covered. With the help of a fork, we will try to get the air bubbles out. Also, let the jar open for a few hours. In this way, making sure there are no bubbles of air inside and check the oil level.
- Then, add oil again if necessary, and close the jar tightly by tightening the lid tightly.
Sterilizing & Conservation
- First, we will pass the jars into sterilization by boiling them in a pot of water with the head up, fully covered by water. For that, boil them for 10-15 minutes and let them cool completely inside the hot water or you can take them out and turn them upside down until they are completely cooled.
- Next, check the jar’s closure. They must be properly closed. Store them in a dry and dark place.
- Also, when we open them, we have to check the safety of the canned jar first, so the jar lid has to click when it open. Otherwise, do not consume it as you have not closed it properly.
Store in the refrigerator for a few days after opening. They are a tasty accompaniment to traditional winter cooking recipes.
Bon Appetit!
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