Marinated Peppers

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Servings: 9 Difficulty: Intermediate
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Vibrant, oil-cured peppers with a tangy vinegar and oregano marinade, perfect for antipasti.
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These marinated peppers offer a bright, zesty flavor profile that elevates any meal. The combination of firm peppers, tangy white vinegar, and fresh lemon juice creates a crisp base, while olive oil and oregano add richness and aromatic depth. Chopped onions and garlic provide savory undertones, making this dish an excellent addition to charcuterie boards, salads, or as a vibrant side to grilled meats. The peppers retain a pleasant crunch while absorbing the marinade’s complex flavors. Ideal for summer gatherings or as a homemade gift, this recipe is straightforward to prepare and yields a jar full of culinary goodness. Store in the refrigerator for the best texture and flavor development over time.

Marinated Peppers recipe image
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Marinated Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 1726.7

Description

These marinated peppers offer a bright, zesty flavor profile that elevates any meal. The combination of firm peppers, tangy white vinegar, and fresh lemon juice creates a crisp base, while olive oil and oregano add richness and aromatic depth. Chopped onions and garlic provide savory undertones, making this dish an excellent addition to charcuterie boards, salads, or as a vibrant side to grilled meats. The peppers retain a pleasant crunch while absorbing the marinade&# 226;ÂÂs complex flavors. Ideal for summer gatherings or as a homemade gift, this recipe is straightforward to prepare and yields a jar full of culinary goodness. Store in the refrigerator for the best texture and flavor development over time.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Wash peppers thoroughly. For large peppers, quarter them. For smaller peppers, leave whole.
  3. Place peppers on a baking sheet and roast in the oven for 6-8 minutes until skins blister and char slightly. Alternatively, broil for the same duration.
  4. Remove peppers from oven and immediately place them in a bowl. Cover with a damp cloth and let cool for 10-15 minutes. This steam helps loosen the skins.
  5. Once cool enough to handle, peel off the blistered skin. Flatten whole peppers if desired.
  6. In a saucepan, combine lemon juice, white vinegar, oregano, olive oil, chopped onions, and quartered garlic cloves.
  7. Heat the mixture over medium heat until it reaches a boil, then reduce heat and simmer for 5 minutes to blend flavors.
  8. Pack roasted peppers tightly into sterilized half-pint jars.
  9. Ladle the hot marinade over the peppers, ensuring they are fully submerged. Leave 1/2-inch headspace at the top of each jar.
  10. Wipe rims of jars with a clean damp cloth. Adjust lids and process in a boiling-water canner according to altitude guidelines (15-25 minutes) for safe long-term storage, or refrigerate immediately for short-term use.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 1726.7kcal
% Daily Value *
Total Fat 75.3g116%
Saturated Fat 11.8g60%
Cholesterol 0.0mg0%
Sodium 97.3mg5%
Total Carbohydrate 300.6g101%
Dietary Fiber 115.8g464%
Sugars 14.8g
Protein 64.5g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: marinated peppers, oil cured peppers, pickled peppers, pepper salad, antipasto, olive oil marinade, oregano peppers, garlic peppers, lemon vinegar sauce, homemade condiment, preserved vegetables, italian peppers, spicy peppers, bell peppers, jalapeno marinade, refrigerator pickles, vegetable side dish, summer appetizer, cantering peppers
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