Pickled Peppers in Oil
With a bountiful crop of peppers this year I decided to make Pickled Peppers in Oil. We’d have these when growing up and though I haven’t made them before I knew who to call. I called my mom and my in-laws to get the recipes, it always helps to have several sources.
Though canning is a bit different in Slovakia(different style of lids are being used) than it is here in the US(love the lids here, so easy to work with), it all comes down to blemish free vegetables, clean jars and good quality ingredients. I have to admit it involves a bit of work but it is worth it.
You can easily half this recipe or even quarter it if you’d like.
Pickled Peppers in Oil
(recipe is approximately for 10kg(22pounds)of washed and cleaned pickles)
To clean the peppers, soak the peppers in water for 5 minutes and scrub them with vegetable brush,remove all seeds and ribs that are inside and wash the peppers again. This is necessary to make sure they are dirt free. Last thing you want is to have dirty peppers in the jars.
Pickling Liquid
3 liters(quarts) water
400ml (13.5fl oz/ 1 3/4cup) vinegar
100grams(3.5oz) pickling salt
2 tbl table salt
1 liter(quart) oil (vegetable or olive oil, I used vegetable)
500 grams(17.6oz) sugar
Seasonings – placed directly into the bottom of the jar
Put following into your sterilized jars
Bay Leaves – 1
All Spice -2
Black Pepper -2
Onion, sliced into thick rounds -1
Prepare your peppers, wash them clean them, slice them into strips as desired.Set aside
Cover your table with kitchen towels to protect it.
Wash and sterilize jars for 15-20 minutes.
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| Sterilizing Canning Jars |
Sterilize all the lids for the jars, place them into a pot with water, bring the water to boil and let it simmer for 20 minutes or until you are ready to seal the jars just pick one lid at at time.
Combine all the ingredients for pickling liquid in a large pot, bring to rapid boil and let boil for 3 minutes.
Blanch prepared peppers in boiling pickling liquid for 2 minutes.
Remove them from the liquid onto a flat clean tray.
Remove sterilized jars from the pot, they will be very hot so you must use a jar lifter, lift them up and place them onto the table covered with kitchen towels, place all the seasonings at the bottom of the jars.
Place canning funnel into the jar opening and stuff jars with blanched peppers and pour hot pickling liquid over the peppers, at least 1 inch below the rim of the jar.
Using a clean cloth or a paper towel with little vinegar, wipe all the rims on the filled jars, making sure they are dry and oil free. This is very important!
Next step is to place sterilized lids(you will be lifting these from simmering water) onto the filled jars,taking care to place them securely on the top of the jar, then and very lightly screw the rings on, you want them to just catch on, you don’t want to tighten them.-Important
Process jars in the water bath, in the boiling water for 10-15 minutes
Using jar lifter remove from the bath onto a flat surface covered with kitchen towels and let sit for 5-10 minutes, using a cloth tighten rings and invert them onto flat surface covered with kitchen towels, let rest for 24 hours.
Test if all the lids are secure by unscrewing the ring and lifting the jar upside down, check for any bubbles traveling up, and then you can also knock on the glass, you get a hollow sound.
Let mature for 6 + weeks and enjoy.
This looks interesting! I’ve never had pickled peppers. Do you eat them plain or on/in some other recipe? Is the brine used for anything? Just curious. Thank you!.
Hi Kathryn,
I use them to make sandwiches, they are great topping for crostini appetizer. You can chop them up and make add them to a cheese spread. It’s also yummy with meats spreads or meat pate.