Too many peppers? Think pickles!

Sweet Long Peppers – Photo:

I don’t know about you guys, 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 preservation method rather than the product itself. This means storing fruit or vegetables in alcohol, vinegar or oil. You can turn almost any fruit and vegetable into pickles. Gherkin, onion, cucumber, cauliflower, beetroot, carrot, green bean, turnip, bell pepper, chili… to accompany with any herb of your choice and above all according to your taste!

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.) Make slits along the entire length of the pepper without removing the seeds.

3.) Place the peppers, salt and a few pepper seeds in a bowl. Cover with vinegar and let it macerate for 48 hours.

4.) Remove the peppers from the vinegar and arrange them in the pot. Brush them with olive oil. Store in a cool, dry place away from 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.
  • For example, once the peppers are eaten, you can use the olive oil from the jar to brush the meat before grilling.