Preserved Cornelios

Preserved Cornelios

DOSES FOR: 4 people


For 4 jars:

  • 1 kg mixed red and yellow Cornelios
  • 1 litre extra virgin olive oil
  • 1 glass vinegar
  • 1 handful coarse salt
  • 2 garlic cloves
  • whole black peppercorns 

A yummy
taste, always
in the pantry


Pour the olive oil into a saucepan together with the vinegar and salt. Clean the Cornelios, making sure you clean the insides thoroughly, then slice them into strips. Heat the oil and when it begins to boil add the peppers and cook them for five minutes; then turn off the heat and leave them to cool in the saucepan. When the peppers are cool, divide them between the jars (which you will need to sterilize first) and pour in the oil from the saucepan until the peppers are completely covered. At this stage, get rid of any air bubbles and seal the jars. To create a vacuum, either use a bain-marie or put the jars in the oven at 180°C for 20 minutes.