Jarred Peppers

This Italian Family
by This Italian Family
7 small jars
55 min

My vegetable garden is full of peppers at the moment, and me being a huge fan of them, of course I want to try and preserve them as much as I can also for the winter. My mum makes the BEST jarred peppers, super tasty, and this year she finally gave me her much coveted recipe.

It's a bit of a long one, but it really makes the best jarred peppers, and not too heavy on the stomach for those who suffer from digestive problems with peppers, like I sometimes do despite loving them.

Give it a go and let me know what you think!

Jarred Peppers
Recipe details
  • 7  small jars
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients
  • 8 very large peppers (circa 6.5 lb in total)
  • 2 1/8 cups of cider vinegar
  • 1 cup of vegetable (half olive oil and half seed oil)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 3-4 cloves
Instructions
Wash the peppers, cut in half and remove the stem and all the seeds.
Place under the grill with the peel facing upwards for 15-20 minutes until the peel is slightly charred.
Peel them (it should be easy now after they have been grilled) and cut them into strips 1 inch wide.
Mix in a large pot all the other ingredients and bring to the boil, then add the peppers to it. Cook for a few minutes until it goes back to boiling, and as soon as you start seeing bubbles forming, turn off.
Fill up some sterilised jars whilst still boiling hot, put the lid on and turn up-side down, leaving them like that for a few hours to vacuum seal them for preserving. They can be kept out of the fridge for up to a year, and once opened in the fridge for 2 weeks.
Tips
  • My absolute favourite way to enjoy these, either than on their own as a side, is in paninis. My favourite panini is with parma ham, cheese, these jarred peppers and mayo!
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