You can add extra flavour to preserved capsicum by adding peppercorns, garlic and bay leaves to the olive oil in each jar.
- 1 kg red or green capsicum, cut into 1 cm slices
- white wine vinegar
- bay leaves
- garlic cloves (optional)
- peppercorns (optional)
- extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large pot, make up a vinegar solution of half water, half vinegar and 10 g 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.
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.