Peppers in oil: the recipe in a few easy steps

1. Wash the peppers under water by removing the cap and removing the seeds, divide the peppers in half and remove the white filaments. Cut them into thin strips (about 7 mm) and collect everything in a bowl.

2. Take a pot and pour the white wine vinegar and water into it, bringing it to a boil. Add the peppers and let them boil for 4 minutes. Then add the thyme, rosemary and garlic, letting it boil for another minute.

3. Now drain the peppers and herbs and place them on a dry tea towel (they should be al dente at this point). Once dry place them in the sterilized jars alternating the peppers with the garlic and herbs. At this point pour the oil into the jars so that the vegetables are completely covered.

4. Close the jars but do not overtighten the cap so that air can escape. Then transfer the jars to a large pot and cover them with water, then bring to a boil and boil for 30 minutes.

5. Turn off the heat and let cool in the water, after which check that a vacuum has been created by pressing the center of the cap.

6. You will also need to check the oil level over the next few hours: if it drops, leaving the peppers uncovered, you will need to open the jars, top up and pasteurize again. In case the jars are vacuum-packed and have a good oil level, you can store your peppers in oil in the pantry.