Peppers Packed In Oil Recipes

GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS

Steps:

• 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
• 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
• 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
• 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
• 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
• 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.

PEPPERS PACKED IN OIL

Steps:

• Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
• Using a towel, wipe the salt from the peppers, and set aside.
• Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
• In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
• Keep in a cool place or in the refrigerator for several months.
• Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
• Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
• Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
• Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.