BTW, I took your advice and oil-preserved some grilled Hungarian peppers, using a recipe I found on the net. Unfortunately, I ate a quart over the next couple of days. I have two quarts set aside to "cure" properly.
How long do you let them cure?
minutes, in the worst case scenario.
actually, they don't take long, i've found. a week, and they should be ready. so carry on and polish off the other two quarts, with no fear of committing a culinary
faux pas.