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    You are in: Home / Recipes / Fire-Roasted Pickled Sweet Red Peppers Recipe
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    Fire-Roasted Pickled Sweet Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Zetty66's Note:

    This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to double it if you have a lot of peppers. Recipe from Small-Batch Preserving. (Please use appropriate canning methods.) Added note: This recipe just won 1st prize at the Ventura County Fair!

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    Serves: 20


    half pi ...

    Units: US | Metric


    1. 1
      Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
    2. 2
      Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
    3. 3
      Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.

    Ratings & Reviews:


    Nutritional Facts for Fire-Roasted Pickled Sweet Red Peppers

    Serving Size: 1 (42 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 19.5
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 117.6 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 0.5 g
    Sugars 2.4 g
    Protein 0.2 g

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