Calabrian preserved peppers
Peppers in oil are a tasty way to use up this popular summer vegetable in autumn and winter. The recipe is easy, they keep for up to six months and are an excellent side dish or appetiser.
Ingredients for preparing Calabrian preserved peppers
- 2 red peppers
- 2 yellow peppers
- Fresh basil
- Black pepper corns
- Salt
- 1 litre of white wine vinegar
- 500ml of water
- Extra virgin olive oil
- 4 garlic cloves
How to prepare Calabrian preserved peppers
Clean the peppers, cut them in half and remove the white filaments and seeds. Cut them into long, thin strips: rinse them very well and drain them. In the meantime, bring the water and vinegar to the boil in a saucepan, add the salt and then the peppers, cook for 4-5 minutes, then drain.
Blot the peppers well with kitchen paper (or a cloth) to dry them perfectly. Now prepare the ingredients that will add flavour to the peppers: peel and slice the garlic, prepare the black peppercorns and clean the basil leaves.
Fill the jars with the pepper strips and add a little garlic, pepper and basil from time to time. Press down very well, then cover with olive oil to within 1 cm of the rim. Tap the jar on the work surface to remove any air bubbles. Wait an hour and then check whether it is necessary to top up the oil a second time: all the peppers should be completely immersed.
Close the jars with the caps. Peppers in oil can be stored for six months in a cool, dry place. Before eating them, always check that they are vacuum-packed
