Sweet Peppers Conserved in Oil
- Total Time
- 15 minutes, plus overnight storage
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds firm red sweet peppers
- 1bay leaf
- A few peppercorns
- 1garlic clove, peeled
- 2sprigs thyme
- Salt
- Extra virgin olive oil
Nutritional analysis per serving (4 servings)
91 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
- Step 2
Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.
Private Notes
Comments
How long will these keep? Can they remain on the pantry shelf or do they need refrigeration????? I hope to get an answer to this but I sort of have my doubts since in the past my questions about recipes have gone into the Netherland, never to be heard of or answered. That is one mighty fault on the staff of Cooking, for which I have a paid subscription and would hope for a bit more consideration!
Annie, I do a lot of canning/preserving and I would not leave these oiled peppers in the pantry at room temperature. Please keep them in the fridge. The best preserving ingredients for room temperature storage are salt, sugar and acid, like vinegar. Once the food is preserved in a mixture of these ingredients it should be water bathed to seal the lids (or pressure sealed) and can stay on a pantry shelf until opened. Once the jar seal is opened the preserves should then be kept in the fridge.
Don't store without refrigeration or preshercooking jar sealing in airtight receptacles. Make certain the hard smell fresh When opened, take no chances. Enjoy
right you are propperly pressurecooker preservation in sealed jars and refrigeration after opening is essential. Always warsh and Dry several times before canning. Use a pure white vinegar. Keep refrigerated after opening. Do not store on open pantry shelves, Enjoy
Annie, they definitely need refrigeration (i usually try to use mine within 2 weeks) or need to be canned to be properly preserved if you want to keep them longer.
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