These marinated bell peppers in oil are the kind of pantry staple that transforms everyday meals into something special. Slow-cooked with red onion, garlic, chili, and fresh thyme, then preserved ...

Peppers come in a range of colors and flavors. The most common are the mild, sweet, thick fleshed bell pepper ... or jellies. Add preserved peppers to salads or cooked dishes, top sandwiches ...

The extreme heat (often over 100 degrees) is tough to garden in, but good for both bell and hot ... still have a lot of peppers left over. Probably the best way to preserve chilis is to dry ...

Food editor Kelly Brant shares tips, strategies and recipes including Sriracha-style hot sauce, quick pickles and chili-infused oil to make the most of the summer’s hot pepper crop.

Pepper jam is an ideal component on a charcuterie board and a great way to preserve a few peppers from the end-of-season harvest. If you only make one preserve this season, it should be this jam.

This version of peperonata, a summery Italian stew made with bell peppers melted down in a heavy glug of olive oil, is finished ... as a condiment and a means of preserving fruit and vegetables.

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside. In a pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic to the pan.