Hot Peppers in Oil

perservation
peppers
Italian hot peppers in oil, where most of my homegrown hot peppers go

Ingredients

  • Hungarian wax peppers
  • Salt
  • White vinegar
  • Italian herbs
  • Garlic
  • Olive oil
  • Canola oil

Instructions

  1. Slice peppers into rings.
  2. Add 10 g salt per 160 g pepper.
  3. Mix thoroughly, let sit overnight in the fridge to draw out excess moisture.
  4. The next day, drain the liquid and rinse the peppers. Wrap in a cloth and squeeze out as much moisture as possible.
  5. Return peppers to container, then submerge in white vinegar. Let sit overnight in the fridge.
  6. Drain vinegar (keep, as it makes a good condiment).
  7. To each 16 oz jar, add a small clove of garlic and 2 g herbs.
  8. Pack with peppers.
  9. Submerge in oil. Half olive half canola if you want to avoid solidifying in the fridge.