Perfect Peppers Preserved In Oil

Peppers In Oil TextPreserving isn’t just about sweet stuff, sticky jams and jellies and what to put on toast. Preserving is about one thing, one word if you will – preserving is about saving; making something you have today last till tomorrow, or another day, another week, or even a few more months.

I love preserving and opening my larder or fridge to find something I might just have forgotten about and realise that I have the makings for a wonderful and super easy meal right at my fingertips.

This is for me what makes for ease it life. It takes hassle out of meal times and makes me feel good that I made these store-cupboard basics that are now making everyday life that wee bit easier for me and my little family.

Peppers in oil combo

Preserving veggies in oil is super easy, and these peppers preserved in oil are the tastiest and most useful goodies you’ll make.

Use them to spoon over plain cooked pasta with a scattering of shaved parmesan on top for the perfect supper dish.

Spoon into a bowl of soup to give it a Provencal touch of glamour and a healthy kick in the taste department.

Peppers In Oil 4Pile on to a simple slice of toasted French bread for a healthy and wholesome lunchtime snack.

Stir into stews for added colour and flavour.

Serve simple as an appetizer with cheeses, pickles and maybe some cured meats.

Peppers In Oil 1Here’s how to make your own peppers preserved in oil;

3 red bell peppers

3 green bell peppers

2 yellow bell peppers

175ml/6fl oz olive oil

1 bulb of garlic

Sprig of fresh thyme

1 teaspoon chilli flakes

1/2 teaspoon black pepper

1/2 teaspoon flaked sea salt

Cut the peppers in half and bake in a moderate oven for 20 minutes until charred and blackened a bit.

Remove from oven and cover with plastic wrap until cool enough to handle.

Remove the skins, cut into long thin slices and discard all seeds etc.

Roast the garlic bulb (yes the whole bulb, but make it a small one) wrapped in foil for approximately 20-30 minutes until the garlic is squishy.

Press out the soft squishy garlic and discard the skins.

Mix the olive oil with the salt, pepper and chilli flakes.

In a sterile jar layer the coloured pepper strips with the garlic and add some of the seasoned oil and a few thyme leaves between each layer as you go.

Fill the jar with the peppers and garlic layers and top with the oil making sure everything is well covered.

Use a plastic skewer to release any air trapped in the car.

Cover with a sterilised lid and keep in the fridge for up to 3 weeks.

Peppers In Oil 2

I often make this when they are selling those mixed bags of peppers cheaply at the super market. For the princely price of about £1 I can make myself a lovely jar of this wonderfully colourful and tasty preserve that will brighten up even the darked and gloomiest of days.

The perfect preserve for January!

Karon x

5.0 from 2 reviews
Perfect Peppers Preserved In Oil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 3 red bell peppers
  • 3 green bell peppers
  • 2 yellow bell peppers
  • 175ml/6fl oz olive oil
  • 1 bulb of garlic
  • sprig of fresh thyme
  • 1 teaspoon chilli flakes
  • ½ teaspoon black pepper
  • ½ teaspoon flaked sea salt
Instructions
  1. Cut the peppers in half and bake in a moderate oven for 20 minutes until charred and blackened a bit.
  2. Remove from oven and cover with plastic wrap until cool enough to handle.
  3. Remove the skins, cut into long thin slices and discard all seeds etc.
  4. Roast the garlic bulb (yes the whole bulb, but make it a small one) wrapped in foil for approximately 20-30 minutes until the garllic is squishy.
  5. Press out the soft squishy garlic and discard the skins.
  6. Mix the olive oil with the salt, pepper and chilli flakes.
  7. In a sterile jar layer the coloured pepper strips with the garlic, a few of the thyme leaves and add some of the seasoned oil between each layer as you go.
  8. Fill the jar with the peppers and garlic layers and top with the oil making sure everything is well covered.
  9. Use a plastic skewer to release any air trapped in the car.
  10. Cover with a sterilised lid and keep in the fridge for up to 3 weeks.

 

Perfect Peppers In Oil on Punk Domestics

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Comments

  1. Meeta says

    I adore preserves vegetables and peppers are my favorites. These look so colorful and gorgeous! All I need is a good crusty bread for this!

  2. Sue says

    This is a wonderful idea if you can get some bargain peppers, those colours are just zingy!! Exactly what we need at this time of year :-)

  3. Patti S. says

    These really look good, Karon. It looks simple, too. I love the idea of having things like this already in the cupboard. It would make what to make for dinner much simpler. I have trouble thinking of dinner ideas, so having something like this would be wonderful! Appreciate you sharing your recipes and tips!
    Patti xxoo

    • Karon says

      Thanks Patti,
      Glad you like this recipe so much, sometimes it is just the simplest things that really are the best.
      This one really livens up the winter!
      All best
      K x

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