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!
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READY IN: 45mins
SERVES: 20
YIELD: 4 half pint jars
UNITS: US
INGREDIENTS
Nutrition- 6 -8small sweet red peppers (about 2 pounds)
- 1
- 1⁄2cup dry white wine
- 1⁄2cup white vinegar
- 1⁄4cup cider vinegar
- 1⁄2
- 2tablespoons granulated sugar
- 1⁄2
- 1teaspoon pickling salt
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DIRECTIONS
- 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.
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