Ingredients for Peppers Packed In Oil
- Green Peppers
- Orange Bell Peppers
- Red Peppers
- Yellow Peppers
- 2 tablespoons coarse sea salt
- Whole Black Peppercorns
- 8 cloves garlic, peeled
- Fresh Basil
- Fresh Oregano
- 2 cups extra virgin olive oil
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How to Make Peppers Packed In Oil
- Wash and dry the bell peppers thoroughly. Cut into 1-inch strips.
- Place the pepper strips in a colander, sprinkle generously with 2 tablespoons of coarse sea salt, and set the colander over a bowl to drain excess moisture. Let sit overnight (or for at least 8 hours).
- Gently rinse the peppers under cold water and pat completely dry with a clean kitchen towel. Set aside.
- Sterilize four 8-oz jars and their lids by boiling in a large pot of water for 15 minutes. Carefully remove with tongs and set aside on a clean kitchen towel to dry completely.
- Divide 12 peppercorns evenly among the four jars (3 per jar).
- Add 2 cloves of peeled garlic, 1 sprig of fresh basil, and 1 sprig of oregano (or marjoram) to each jar.
- Evenly distribute the pepper strips among the four jars, packing them firmly.
- Carefully pour extra virgin olive oil into each jar, ensuring the peppers are completely submerged by at least ½ inch.
- Wipe the rims of the jars clean with a damp cloth.
- Securely seal the jars with their lids.
- Label the jars with the contents and date.
- Store in a cool, dark place or in the refrigerator for up to several months. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
0g
Carbs
5g
