Oil-Preserved Red Bell Peppers
One of the most classic vegetables to preserve in oil is the bell pepper. This recipe, adapted from Eugenia Bone's Well Preserved, takes time, but preserves the simple and delicious flavor and texture of the peppers.
Place the peppers under a broiler on high and roast until they begin to blacken. Rotate the peppers so they blacken on all sides. This will take about 20 minutes total.
Remove the peppers from the broiler and allow them to cool. Pell away the blackened skin. Slice the peppers into strips about 1 ½-inch wide.
Whisk together the lemon juice, olive oil, and salt in a small pot. Bring to a boil over high heat. Add the bell peppers and reduce to a simmer. Simmer for 3 minutes. Add the garlic and simmer 2 more minutes. Remove pot from the heat.
Use sterilized tongs to transfer the peppers to a sterilized jar. Pour the oil over the peppers, leaving ½-inch head space. Allow to cool to room temperature and then transfer to the fridge. The peppers will keep for up to 3 weeks.
Recipe and Photography by Amy Scheuerman