Pickled Peppers in Oil elevate your sandwich from meat and cheese slices slapped between pieces of sourdough to something completely satisfying. Beautiful and tasty. No mayo required.
I adapted this recipe from the Preserved and Pickled blog.
Pickled Peppers in Oil
Servings: 4 pints
Ingredients
- 3 pounds bell peppers gold, orange and red
- ¼ cup sugar
- ½ cup water
- 2 cups white vinegar
- 2 cloves of garlic smashed
- 1 T prepared horseradish
Instructions
- Wash the peppers – Stem and remove seeds. Slice the pepper flesh into wide strips.3 pounds bell peppers
- Pickle the peppers – Combine all of the ingredients except the peppers and bring the liquid to a simmer. Add the peppers after the liquid begins to move, and simmer for 15 minutes. Do not boil.¼ cup sugar, ½ cup water, 2 cups white vinegar, 2 cloves of garlic, 1 T prepared horseradish
- Pack the jars – Using tongs or a slotted spoon, tightly pack the peppers into sterilized jars, leaving enough space for ½ inch headroom after topping with the liquid. Bring remaining pickling liquid to a roiling boil. Remove from heat. Using a ladle, pour the liquid over the peppers, distributing the garlic among the jars. Work quickly during this step, as you don’t want the peppers or the jars to cool any more than necessary.
- Close the jars – Clean the rims carefully, then add the lids and rings, tightening by hand. Clean the outside of the jars.
- Process in a hot water bath – Ensure that the water is boiling vigorously before adding the jars. Process for 10 minutes, then remove from heat and let sit in hot water for an additional 5 minutes before removing the jars from the canner.
These peppers are fantastic on antipasto skewers or in sandwiches. They make the
Baby Napoli what it is.
