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Capsicums in oil recipe

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  • Cuisine: Italian

Ingredients

1 kg red or green capsicum, cut into 1cm slices
Salt
White wine vinegar
Bay leaves
Garlic cloves (optional)
Peppercorns (optional)
Extra virgin olive oil
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Preparation

In a large pot, make up a vinegar solution of half water, half vinegar and 10g of salt for every litre (this will depend on the quantity you are making). Bring to the boil.

Add the capsicum to the vinegar solution and cook for 2-3 minutes from when it comes back to the boil.

Sterilise your jars and keep warm.

Use a slotted spoon to transfer the capsicum from the solution into the jars. Add fresh bay leaves (and garlic cloves and peppercorns, if desired).

Cover the capsicum with good quality extra virgin olive oil, making sure the jars are topped up and no capsicum is above the oil. Shake the jar around to ensure all air bubbles rise to the top.

Seal immediately.

Leave for a few days before consuming. These can be stored in a cool place for up to 4 months. Once opened, store in the fridge and make sure the capsicum is recovered in oil each time you dip in.

If you enjoyed this Capsicums in oil recipe then browse more Italian recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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