Pickled Roasted Red Peppers
Enhance your meals with pickled roasted red peppers, a simple condiment rich in flavor and health benefits.
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Equipment
Ingredients
- 12 Red bell peppers (large)
- 4 cloves Garlic, smashed
- 1½ cups Vinegar
- 1½ cups Apple cider vinegar
- 1½ cups Pinot Grigio
- 1/2 cup Water
- 1/2 cup Sugar
- 4 tsp Canning salt
Instructions
- Preheat the oven to 400℉.
- Slice the peppers in half and remove the core, stem, and seeds. Place the peppers on the sheet pan, cut side down and bake for 20 minutes or until the skins begin to char and pull away from the flesh.
- Remove the peppers from the oven and cover with foil to hold in the steam. The process of steaming will help the skins pull away from the peppers. Leave covered for 15 minutes.
- In a 2 quart saucepan, combine vinegars, pinot grigio, water, sugar, and salt. Bring to a simmer over medium heat.
- Fill the water bath canner and bring to a boil.
- Wash all of the jars, lids, and bands in hot soapy water.
- Smash the garlic cloves and place one in each hot, clean jar.
- Remove the skins from the peppers and stuff 6 halves into each jar.
- Using a food funnel, pour hot vinegar mixture into the jars. Remove any trapped air from the jars with the bubble popper. Adjust the vinegar level to a 1/2 inch head space.
- Wipe the rims of the jars with a clean, dry paper towel.
- Place the lids on the jars and tighten the bands fingertip tight.
- Place the jars into the water bath, bring to a boil and process for 15 minutes.
- Turn off the heat, allow 5 minutes for the water to calm down. Then remove the jars with the jar lifter onto a towel lined cutting board.
- Leave the jars for 12 hours to cool before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.
Nutrition
Serving: 0.5cupCalories: 30kcal
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