Summer in a Jar

Make the most of the season's best produce no canning required.

MARINATED PEPPERS

ACTIVE: 20 min I TOTAL: 4 hr

MAKES: about 1½ cups

2 bell peppers (red, yellow and/or orange)

3 Italian long hot peppers

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 sprigs fresh oregano

6 leaves fresh basil

1 clove garlic, very thinly sliced Kosher salt

1. Preheat the oven to 450°. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.

2. Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1½ inches wide. Transfer the strips to a medium bowl.

3. Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.

BRANDIED STRAWBERRIES

ACTIVE: 10 min

TOTAL: 1 hr 10 min (plus refrigerating)

MAKES: about 4 cups

3/4 cup sugar

4 wide strips orange zest

4 wide strips lemon zest

1 pound strawberries, hulled and halved or quartered if large