These gorgeously colourful preserved peppers in oil are super easy to make and a great addition to your larder. Add them to pasta for an instant meal, serve as an appetiser or have them on toast with melted cheese, yum!
Preserving isn’t just about sweet stuff, sticky jams and jellies and what to put on toast.
Oh no, 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, like these peppers preserved in oil.
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 in life. It takes the hassle out of mealtimes 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.
Preserving In Oil
Preserving vegetables in oil is a practice that dates back through the centuries. In the Mediterranean countries, it is common practice to see jars of vegetables basking in a bath of olive oil in almost every kitchen.
The vegetables must be cooked first and they will be infused with all the herbs and spices that are in the jar with them. Preserving veggies in oil is super easy, and these peppers preserved in oil are the tastiest and most useful goodies you’ll make.
Bell peppers. I’ve used red, yellow and green peppers here. You will get all those lovely different colours but the sweetness of the red pepper is a great contrast to the almost bitter taste of the unripe green peppers.
You’ll also need olive oil here, Don’t go for an extra virgin olive oil. A standard good quality olive oil is fine for this recipe.
Garlic, some fresh thyme and chillin’ flakes all add depth of flavour and a nice little kick to these peppers in oil.
How to make peppers in oil
You are going to roast both the garlic and the peppers here. Once that’s done you can remove the skins from the peppers when they are cool enough to handle and squish out the gorgeously soft tasty garlic from its skin.
Roasting the garlic really brings out its flavour. When roasted garlic loses that hard sharpness that puts some people off and becomes sweet and almost creamy.
After that little task is out of the way this becomes an assembly job really. Just mixing things up a bit and putting everything into sterilised jars.
Check out the recipe card below for full details on how to make peppers in oil.
Please read my article on how to sterilise jars before you make this. With any sort of preserve a good sterilised jar is your starting point for safety.
When anything containing olive oil is stored in the fridge you will see that it goes almost solid and look cloudy. This is nothing to worry about. As soon as you let the jar come up to room temperature again the oil will liquefy and go clear.
You must always ensure that the peppers are covered with the oil in their jar. Obviously, it is the oil that is preserving them. It, therefore, stands to reason that the stuff should be covering the vegetables. So top up with oil if needs be.
Ready to eat!
These peppers in oil are ready to eat. Some veggies I leave for a while to give them time for the flavours to infuse, but these peppers in oil were fine right away.
How long will these keep for?
These will keep for about a month in the fridge. The olive oil will solidify in the fridge but become clear when it comes up to room temperature. I imagine they will keep for longer but that is how long I keep them for.
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.
Pile 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.
Economical to make
I often make this when they are selling those mixed bags of peppers cheaply at the supermarket. 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 darkest and gloomiest of days.
The perfect preserve for any time of year.
Looking for other goodies to preserve in oil, then take a look at these;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Perfect Peppers Preserved In Oil
- 3 red bell peppers
- 3 green bell peppers
- 2 yellow bell peppers
- 175 ml olive oil
- 1 bulb of garlic
- sprig of fresh thyme
- 1 tsp chilli flakes
- 1/2 tsp black pepper
- 1/2 tsp 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 garllic 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, a few of the thyme leaves and add some of the seasoned oil 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 jar.