Preserved Roasted Bell Peppers in Olive Oil & Herbs (Jarred for Winter)
It’s that time of year again—when the air is filled with the unmistakable aroma of roasted peppers, drifting from windows and balconies everywhere. Over the weekend, I added my own contribution to this collective scent. I roasted my peppers the traditional way—on the grill at the garden pavilion—and jarred them following nothing but instinct. Yesterday I opened my test jar… and wow. The result? Absolutely worthy of being shared.
🕒 Prep Time
- Active prep: 40 minutes
- Roasting & peeling: 60 minutes
- Sterilizing & sealing: 30 minutes
- Yields: ~3 jars (800 ml each)
🛒 Ingredients
- 3 kg (6.6 lbs) bell peppers (half red, half yellow for visual appeal)
- 50 ml (3 tbsp + 1 tsp) white wine vinegar (5% acidity)
- Extra vinegar for dipping & layering
- 120 ml (½ cup) olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 ½ tsp salt
🔥 How to Prepare
1. Roast the Peppers
- Roast the bell peppers over an open flame, on a grill, or in the oven until their skins are charred and blistered.
- Let them cool in a covered bowl (or sealed bag) to make peeling easier.
- Peel off the skins, remove stems and seeds, and collect all the juices released during the process in a bowl.
📌 Strain the juice through a fine sieve to remove seeds—this flavorful liquid will be used later.
2. Vinegar Dip
- Pour some white vinegar into a deep bowl.
- Dip each peeled pepper piece into the vinegar to lightly coat it—this helps preserve and flavor them.
3. Sterilize the Jars
- Place clean glass jars (800 ml size) in a preheated oven at 200°C (390°F) for 20 minutes to sterilize.
- Once cooled slightly, pour a thin layer of vinegar into the bottom of each jar.
4. Fill the Jars
- Layer the peppers inside, pressing down lightly to settle them.
- Alternate red and yellow peppers for a beautiful striped effect, or stack vertically in small jars.
- The peppers should release some of their own juice as you press—don’t discard this!
5. Make the Infused Liquid
- In a small pot, combine:
- Reserved pepper juice
- 50 ml vinegar
- 120 ml olive oil
- Minced garlic
- Oregano
- Salt
- Bring just to a boil, stirring until the salt dissolves.
- Pour the hot liquid over the peppers, filling jars until fully covered.
6. Seal the Jars
- Tap the jars gently on the counter to release any trapped air and help the liquid settle.
- Open each jar once more and top off with more hot liquid if needed.
- Screw on the lids tightly.
7. Final Sterilization
- Place the sealed jars in a deep pot lined with a towel, and fill with water up to just below the lids.
- Bring to a boil and simmer gently for 10 minutes.
- Remove jars and place upside down to cool—this ensures a tight seal.
🧊 Storage
- Store jars in a cool, dark place or in the fridge for long-term freshness.
- Once opened, keep refrigerated and consume within a week or two.
🥗 Serving Ideas
- As part of a mezze platter
- Alongside grilled meats or cheese (especially feta or halloumi)
- On toasted bread with a drizzle of balsamic
- Added to pasta, salads, or sandwiches for a burst of summer flavor
🌿 Final Thoughts
These roasted peppers are not just a seasonal recipe—they’re a celebration of instinctive cooking, of following your nose and taste. Whether gifted, stored for winter, or enjoyed next week, they capture the essence of late summer in a jar. Aromatic, silky, and just a touch vinegary, they’ll transport you straight to a quiet garden filled with warm, woodsmoke air.