Recipe: Pickled Peppers in Olive Oil
Category: Jams & Preserves
Serves: 1 Jar
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Peppers | 750g |
| Red Peppers | 750g |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | As needed |
| Fresh Mint | A handful |
| Garlic Cloves | 4 |
Instructions
To prepare the pickled peppers in olive oil, begin by thoroughly washing and drying the peppers. Place them on a baking sheet lined with parchment paper and bake them in the oven at 250°C (482°F) for approximately 30 minutes. Remember to turn the peppers every 15 to 20 minutes to ensure they roast evenly. The heat will generate humidity inside the peppers, which will aid in peeling them later.
Once the peppers are well roasted, remove them from the oven. Allow them to cool slightly, then peel off the skin, discarding the seeds and internal filaments. Afterward, slice the peppers into manageable pieces.
Next, sanitize the jars and lids, following the health and safety guidelines recommended by the Ministry of Health (which are typically outlined in the recipe notes at the end). After the jars are clean and dry, use a lint-free cloth to wipe them down.
Now, it’s time to begin filling the jars with the roasted peppers. Start by adding a few tablespoons of extra virgin olive oil to the bottom of the jar. Follow this with one clove of garlic, sliced in half, a few mint leaves, and a pinch of fine salt. Then, place a layer of the roasted peppers on top.
For the second layer, add more olive oil, another half of garlic clove, and a few more mint leaves. Add the remaining peppers and top them with a final layer of mint leaves, garlic, and olive oil. Ensure that the peppers are completely submerged in the oil, leaving about 1 cm of space from the jar’s rim. This helps maintain the proper preservation environment.
Before sealing the jar, it is recommended to insert a plastic presser (the small plastic disc often found in preserving jars). This press helps to keep the peppers submerged in the oil. If you don’t have a presser, don’t worry—you can skip this step, but make sure the peppers are fully covered with oil.
Once sealed, store the jar in a cool, dark place for the best results. Allow the peppers to marinate for at least 1 to 2 weeks to develop their full flavor before using.
Enjoy these vibrant and flavorful pickled peppers as a condiment, in salads, or on sandwiches. They’re perfect for adding a burst of color and taste to any meal!
