Fire-Roasted Pickled Sweet Red Peppers

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!

• Ready In: 45 mins
• Serves: 20
• Yields: 4 half pint jars

Ingredients

• 6 -8  small  sweet red peppers (about 2 pounds)
• 1  large garlic clove, unpeeled
• 1⁄2 cup dry white wine
• 1⁄2 cup white vinegar
• 1⁄4 cup cider vinegar
• 1⁄2 cup onion, chopped
• 2  tablespoons granulated sugar
• 1⁄2 tablespoon dried oregano (or 1T fresh)
• 1  teaspoon pickling salt

Directions

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. 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. 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.