Preserved Peppers
There are a lot of ways to preserve red peppers. You can pickle them, which is nice, but a little limiting; pickled sweet peppers are good for an appetizer, but little else. Once you roast the peppers, however, things change. Roasted peppers are a delight. I use them as appetizers like the pickled peppers, but also in sauces, stews and simply draped over roasted or grilled meat. This preservation method is inspired by an obscure English book by Nora Carey called Perfect Preserves. Carey uses a hybrid pickling, sottol'olio method to keep her peppers delicious through her British winters. I've adapted it a little to reflect the hotter California climate.
There are a lot of ways to preserve red peppers. You can pickle them, which is nice, but a little limiting; pickled sweet peppers are good for an appetizer, but little else. Once you roast the peppers, however, things change. Roasted peppers are a delight. I use them as appetizers like the pickled peppers, but also in sauces, stews and simply draped over roasted or grilled meat. This preservation method is inspired by an obscure English book by Nora Carey called Perfect Preserves. Carey uses a hybrid pickling, sottol'olio method to keep her peppers delicious through her British winters. I've adapted it a little to reflect the hotter California climate.
- Carbohydrate 57.4056 g
- Cholesterol 0 mg
- Fat 9.60600000289468 g
- Fiber 19.9919990921021 g
- Protein 9.4248 g
- Saturated Fat 1.1890800003997 g
- Serving Size 1 1 quart (959g)
- Sodium 189.371200000058 mg
- Sugar 37.413600907898 g
- Trans Fat 2.08679000007839 g
- Calories 355 calories
Step-by-step
- Roast your peppers. Ideally this is over a smoky wood fire, on a grill. Second choice is a gas grill, third an open burner on a stove. Alternatively, arrange your peppers on a broiling pan and broil them.
- No matter what your heating method, you will need to turn your peppers from time to time as the skins char and blacken.
- When the peppers are mostly blackened, remove them to a paper grocery bag and roll up the bag to seal in the steam. You want to steam the peppers in their own juices. Let the bag sit for 20 to 40 minutes.
- After the peppers have cooled enough to handle, take them out one at a time and remove the skins, stems and seeds. Do not run the peppers under water, as this robs them of flavor.
- Once each pepper is cleaned — get as many seeds out as you can — drop it in a bowl. Do all the peppers before proceeding.
- Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers.
- Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
- Sprinkle the bowl of peppers with kosher salt. Gently mix the peppers together like a salad. Sprinkle a little more salt and repeat. Sprinkle a little salt into the bowl with the pepper juice — the original bowl.
- Gather canning jars and pour a little vinegar into each one; enough to cover the bottom of the jar.
- Pack in the peppers, leaving 1 to 2 inches of space at the top. Use a butter knife or chopstick to run down the sides of the jars, releasing air bubbles. You will notice the level of liquid drop. Fill it with the salted pepper juice — but still leave room at the top of the jar.
- Once the air is out to the best of your ability and the vinegar-pepper juice it right at the top of the level of the peppers, pour in olive oil on top of everything to a depth of 1/4 inch.
- Screw the lids on the jars and you’re done. No sealing needed. These peppers will last a year in the refrigerator, although they will soften over time.
Preserved Peppers: A Housewife's Culinary Adventure
As a busy housewife, I'm always looking for ways to simplify my life while still creating delicious and nutritious meals for my family. Preserving food is one of my favorite ways to do this. It allows me to enjoy the bounty of summer’s harvest throughout the year, saving time and money in the long run. This recipe for preserved peppers is one of my cherished finds, a method that combines the best of pickling and oil preservation techniques. It's surprisingly easy, even for someone with a busy schedule like mine, and the results are absolutely stunning.
The initial roasting of the peppers is a crucial step. The charring adds depth and complexity of flavour that you simply can't replicate any other way. While a smoky wood fire is ideal, I often use my gas grill for convenience. The key is to achieve a good char without burning the peppers. Once roasted, the steaming process in a paper bag helps to loosen the skins, making them much easier to remove. This is a far superior method to trying to peel them immediately, as the softened skin just peels right off and preserves all that lovely flavor.
The subsequent vinegar bath is another essential part of this process. The type of vinegar you use significantly influences the final taste. I often experiment—red wine vinegar for a richer flavour, apple cider vinegar for a touch of sweetness, or even sherry vinegar for a Spanish flair. The possibilities are endless! The salting process is key for preserving the peppers, drawing out moisture while adding a savory depth. It's a gentle process, not something to be rushed. The final step of packing the peppers into jars with a layer of olive oil is satisfyingly simple. The oil acts as a barrier, protecting the peppers from spoilage.
These preserved peppers are incredibly versatile. I use them as an appetizer, adding a vibrant pop of color and flavor to any cheese board or charcuterie platter. They're delicious in salads, sandwiches, or pasta dishes. They are absolutely incredible when sliced and added to grilled meat, infusing a spicy sweetness. The beauty of this recipe is its adaptability. Feel free to use different types of peppers, such as green bell peppers or even hot peppers for an extra kick! Experiment with different vinegars, herbs, and spices to create your unique variations. The possibilities are only limited by your imagination. The best part? These delicious peppers will happily keep for a whole year in the refrigerator, providing you with a taste of summer, no matter the season.
This preserving technique is not only economical and delicious but also offers a sense of accomplishment. Knowing that you've created something so flavorful and useful from simple ingredients is a wonderful feeling. It's a connection to the earth and a testament to the power of simple, time-tested techniques. So, why not try your hand at preserving peppers this year? It's a rewarding process and the results speak for themselves. Enjoy!
