Prep 10 mins
Cook 35 mins
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!
- 6-8 small sweet red peppers (about 2 pounds)
- 1 large garlic clove, unpeeled
- 118.29 ml dry white wine
- 118.29 ml white vinegar
- 59.14 ml cider vinegar
- 118.29 ml onion, chopped
- 29.58 ml granulated sugar
- 7.39 ml dried oregano (or 1T fresh)
- 4.92 ml pickling salt
- 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.
- 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.
- 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.