To create your own olive oil pickled bell peppers, gather the following ingredients:

Bell Peppers: Choose your favorite colors—red, yellow, or orange bell peppers work best for their sweetness and vibrant color.
Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
Vinegar: White vinegar or apple cider vinegar can be used to create the pickling brine.
Garlic: Fresh garlic adds a robust flavor to your pickles.
Salt: Kosher salt or sea salt enhances the taste and acts as a preservative.
Sugar: A small amount of sugar balances the acidity of the vinegar.
Spices: Optional spices include black peppercorns, bay leaves, or chili flakes for added flavor.

Wash and Clean: Rinse the bell peppers under cold water and pat them dry. Remove the stems, seeds, and membranes. Slice the peppers into strips or rings, depending on your preference.

Blanch (Optional): For a softer texture, blanch the sliced peppers in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process.

Combine Ingredients: In a saucepan, mix equal parts vinegar and water, adding a tablespoon of sugar and salt to taste. You can also include spices like black peppercorns and bay leaves.

Heat the Mixture: Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.

Sterilize Jars: Ensure your canning jars are clean and sterilized. This step is crucial for preserving the peppers.

Layer Ingredients: Place the sliced bell peppers in the jars, alternating with garlic cloves and any additional spices you choose.

Pour the Brine: Carefully pour the warm pickling brine over the peppers, leaving about an inch of headspace at the top of the jar.

Top with Olive Oil: Add enough olive oil to cover the peppers completely, ensuring they are submerged to prevent spoilage.

Seal the Jars: Wipe the rims of the jars with a clean cloth and seal them with lids.

Refrigerate: Allow the jars to cool to room temperature before placing them in the refrigerator. For the best flavor, let the peppers marinate for at least a week before consuming.

Experiment with Flavors: Feel free to add herbs like oregano or thyme, or spices like crushed red pepper for a kick.
Storage: These pickled peppers can last up to a month in the refrigerator.
Serving Suggestions: Use your olive oil pickled bell peppers on sandwiches, in salads, or as a topping for grilled meats and fish.

Making olive oil pickled bell peppers at home is a simple and rewarding process. With just a few ingredients and some patience, you can create a flavorful condiment that enhances many dishes. Enjoy the vibrant flavors and versatility of these pickled peppers, and don't hesitate to experiment with different spices and herbs to make the recipe your own. Happy pickling!