THE peppers in Oil they are a tasty way to consume this beloved summer vegetable during autumn and winter. There recipe is easy, Yes they keep up to six months and I’m great side or starter!
Ingrediants
- 2 red peppers
- 2 yellow peppers
- 1 handful of fresh basil leaves
- black peppercorns
- salt
- 1 liter of white wine vinegar
- 500 ml of water
- extra virgin olive oil
- 4 cloves of garlic
Many vegetables and fruits typical of the summer (from aubergines to peaches) can be easily consumed during the autumn and winter months thanks to different storage techniques, which we have collected in the gallery dedicated to the 38 jams, jams, fruit in syrup and sauces to be prepared during summer.
These are also to be added to the list Peppers in Oil: one easy recipe to be realized which however needs some precautions: for the oil jars there is no need to sterilize the jars, but it is important that the peppers are completely dry when they are put into the pot (for this we recommend a rest of 2/3 hours) and that no air bubbles are formed. Same rule if you prepare pickled peppers.
Once you open the jar to consume your peppers like side or starter, place it in the fridge making sure that the vegetables are always covered with oil.
OTHER TASTY RECIPES: Aubergines in oil, Zucchini in oil
How to prepare: Peppers in oil
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
15 min
- Rest time
-
3h – 4h
How to prepare: Peppers in oil
Here’s how to prepare peppers in oil. Peel the peppers by ticking them, then cut them in half and remove both the white filaments and the seeds. Cut them into long and thin strips: rinse them very well and drain them. Meanwhile, bring the water and vinegar to a boil in a saucepan. Add the salt and then the peppers. Cook for 4-5 minutes, then drain.
Dab the peppers well with kitchen paper (or a cloth) to dry them perfectly. Our advice is to let them rest in the air for 2 or 3 hours and then check that they are dry. So dedicate yourself to the ingredients that will flavor the peppers: peel the garlic and cut it into slices. Also prepare the black peppercorns and clean the basil leaves.
Fill the jars with the pepper strips, adding a little garlic, pepper and basil from time to time. Press very well, then cover with olive oil reaching 1 cm from the edge. Beat the jar on the work surface to remove any air bubbles. Wait 1 hour and then check if it is necessary to top up a second oil: all the peppers must be completely immersed.
Close the jars with the caps. Peppers in oil can be kept for 6 months in a cool and dry place. Before consuming them, always check that the vacuum has formed.
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