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.
Ingredients
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.
Notes
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.
Serving ideas
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.
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for other goodies to preserve in oil, then take a look at these;
Roasted Mediterranean vegetables in oil
Grilled courgettes preserved in oil
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
Ingredients
- 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
Instructions
- 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.
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!
Oh Meeta I so agree with you, just a chunk of bread and that’s all you need! Glad you like this one.
K x
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 🙂
Thanks Sue, this is the sort of foodie thing that cheers me up on these dark dull days of winter.
Thanks for your comment
K x
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
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
I give this 5 stars!
thanks Patti!
K x
These look delicious! I am pinning this for later!
Hi Karen
Hope you enjoy them.
K x
Just wanted you to know how much I appreciate this and all the recipes you share they are all so healthful and taste amazing!
Thanks Sandy that is so kind of you.
K x
how long does this recipe will last?
Sorry for delay in replying, about 3 months unopened.
K x
Thank you so much for this recipe. I am in Portugal and my peppers are in abundance this year. Can I use this recipe and re-heat to be able to vacuum seal it for a longer period? I am thinking that it will make a lovely soup for the winter months.
Hi Lolly
Yes you can certainly do that. Good idea.
K x
Karon, it soubds great. Is it possible to free the prepared peppers?
Sorry don’t understand what youy mean by free the peppers?
K
I made a batch of these and had no glass jars can I store in a plastic container for now.
Yes but not for long. Plastic leaches out the flavours.
K x
Don’t store things long term in plastic containers as it leaches out the flavours.
K x
Hello from Australia!
I have just joined The Peoples Friend on line and found your recipe for Perfect Peppers Preserved in Oil. They look so good and as we are just starting to have our temperatures descend from 42oC to 22oC we will be buying up the greengrocers supply of peppers and preserving them. I can see some presents going to friends who will enjoy them as well.
The east coast of Australia has just been hit by a massive Category 4 cyclone which has (and is continuing to) create incredible damage. The preliminary estimate has been given at $2 billion. Please think of us as you come into your spring.
Hi Dorothy
Glad you are getting The People’s Friend online and like my peppers recipe. Hang in there with those weather conditions.
K x
Do you think we should steam the roasted peppers for a long time, in a paper bag before storing them? I see that way can help us to separate to skin from the flesh easily!
You can steam them or just roast them and then put in plastic bag fotill cold and the skin peels off easily.
K x
Hi! Great recipe! The only thing Ä°’d mention is that when you take the peppers from the oven, cover with parchment or foil and NOT plastic wrap. Peppers out of a hot oven (even moderate heat) may be hot enough to melt the plastic wrap into your peppers, or cause some degradation of the plastic…which you don’t want in your food. Excellent post! Thanks so much!!!
Glad you like the post and thanks for the hint. I have never had this problem myself in all the years of doing my peppers this way.
K x
Hi,
How long for the peppers to be ready to eat? and how long do they last after opening?
As clearly stated both within the post and in the recipe card the peppers will keep for about 3 weeks in the fridge. Whether opened or not that’s how long I keep them. I didn’t state any time before eating because there isn’t any, they are ready to eat when made.
I have just added more information to the post to make things even clearer.
Hi! This is BEAUTIFUL! Do you ever can these for long term storage?
Hi Kim
I actually keep mine longer than the 3 weeks. I don’t can them or anything. It’s just the oil that preserves them.
K
I followed this recipe yesterday. Checking them today they appear to be fermenting. What have I done wrong?
Hi Jane
I’ve made this recipe dozens of times and never had anything ferment. That shouldn’t be happening in oil. I’m a bit lost on this one I’m afraid.
K
Thank you for this recipe I am trying it right now. The garlic smells so good. This may be a dumb question but recipes alway say to store thes kinds of preserves in the fridge but once the olive oil hardens how do you use them quickly?
Hi Mel, I just scoop out a couple of tablespoons of the peppers from the jar while oil still almost solid. Put the peppers on a Sarcee and the oil will melt at room temperature right away. They taste amazing. Hope this helps.
K
Hi! I’ve got a glut of homegrown peppers so this looks ideal. Ours have quite soft skins; do you think I could leave them on? Thanks!
Hi Jessie
It’s entirely up to you whether you remove the skins. Some people leave them on.
K
Thanks! Just made a kilner jar full; it looks so colourful and appealing. Will eat it with some chunks of fresh sourdough 🙂
Hi Jessie
Glad you like the recipe so much, enjoy!
K
Could I pressure can these.
Hi Pam
Here in Europe these are just preserved in the oil. We don’t tend to use the AMerican style canning techniques so I’m afraid I can’t help on this one.
K
What temperature for baking
As in the recipe card I say a moderate oven thats usually 180C for me. Hope you try the recipe. You can roast peppers at any heat you like, you just want to cook them and blacken the skins to remove them.
K
Hi Karon
Thanks for sharing this amazing recipe.
It is so delicious!
Maria
Hi Maria
So glad you liked the recipe so much.
K
hi Karon, can I put capers with peppers? or will it’s acidity spoil them? five anyway
Hi Radek
I havent put capers in with my peppers in oil before. I keep them seperate and just add when serving if I want them.
K