Peppers in Oil

To make peppers in oil, start by sanitizing the jars and ensure you use new lids. Then wash the peppers under running water, remove the tops 1 and eliminate the seeds. Cut the peppers in half 2 and also remove the white membranes, then cut them into strips about 1/4 inch thick 3.

Cut the tops into strips as well 4 and collect everything in a bowl 5. Finally, peel the garlic cloves and cut them in half 6.

Pour the vinegar 7 and water into a pot 8 and bring to a boil 9.

Add the peppers 10 and let them boil for 4 minutes, then add the thyme, rosemary 11, and garlic 12.

Boil for another minute 13, then drain both the peppers and the herbs on a clean kitchen towel 14; they should be al dente. Once they are well dried, place them in the sterilized jars, alternating the peppers with the garlic and the aromatic herbs, taking care to fill as much of the empty spaces as possible 15.

At this point, pour the oil into the jars so that it completely covers the vegetables, leaving about 3/4 inch before the rim 16. Close the jars tightly, but not too tightly to allow air to escape 17. Transfer the jars to a large pot and cover them with water, then bring to a boil and boil for 30 minutes 18. After this time, turn off the heat and let them cool in the water. Then check that a vacuum seal has been created by pressing the center of the lid. Also, check the oil level in the following hours: if it drops, leaving the peppers exposed, you will need to open the jars, refill, and proceed with new pasteurization. If the jars are vacuum-sealed and have a good oil level, you can store your peppers in oil in the pantry!