Too many peppers? Think pickles!

I don’t know about you, but this year the pepper crop was very good in my vegetable garden. To be able to eat spicy and season my dishes all year round, I put on my kitchen apron to make jars with my peppers like pickles!

The pickles: what are they?

Literally “pickles” in English means “pickles”, but this word refers to the method of preservation and not to the product itself. This means storing fruit or vegetables in alcohol, vinegar or oil. You can turn almost any fruit and vegetable into pickles. Pickle, onion, cucumber, cauliflower, beetroot, carrot, green bean, turnip, pepper, chili… with any spice of your choice and above all according to your taste!

Chili pepper pickles in olive oil – Photo:

The recipe for pickles of bell pepper!

Storing peppers, combining flavor and spiciness with pickles, is easy, practical and fast. In addition to keeping whole peppers untouched, storing in oil helps the pepper’s color and smooth skin show through. Discover my recipe for peppers in olive oil.

Ingredients: chillies – 1 teaspoon coarse salt – a few pepper seeds (for this recipe I used Sichuan pepper) – 1 bottle of vinegar – 1 bottle of olive oil – 1 stock jar hermetically.

1.) Wash the peppers and dry them with a clean tea towel.

2.) Score the peppers along the entire length, without removing the seeds.

3.) Place the peppers, salt and some pepper seeds in a salad bowl. Pour over with vinegar and let it macerate for 48 hours.

4.) Remove the peppers from the vinegar and arrange them in the jar. Brush them with olive oil. Store in a cool, dry place out of light. Wait a month before consuming them.

My little tips:

  • I chose Sichuan pepper, because of its subtle, slightly woody scent and its warm and spicy notes, it pairs well with peppers.
  • When the peppers are eaten, you can use the olive oil from the pot to brush the meat, for example, before grilling it.