Pickled Roasted Red Peppers
Recipe type: Pickled Peppers
Total time: 
These versatile peppers can be used in spaghetti sauce, as a sandwich filling, to garnish a salad, to add a twist to an antipasto platter or as a gourmet pizza topping. Makes about four pint (500 mL) jars
  • 4 large cloves garlic, roasted, removed from skin and mashed (see note)
  • 11⁄2 cups white vinegar
  • 11⁄2 cups cider vinegar
  • 11⁄2 cups dry white wine
  • 1⁄2 cup water
  • 1 cup coarsely chopped onion
  • 1⁄2 cup granulated sugar
  • 2 Tbsp dried oregano
  • 4 tsp pickling or canning salt
  • 20 medium sweet red peppers, roasted, peeled, seeded, deveined and cut lengthwise into serving-size pieces (see note)
  1. Prepare canner, jars, and lids.
  2. In a large stainless steel saucepan, combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until garlic and oregano flavors have infused the liquid.
  3. Pack room temperature peppers into hot jars to within a generous 1⁄2 inch (1 cm) of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles by sliding a non-metal spatula down the inside edge of each jar and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Roast peppers and garlic cloves over hot coals, on a grill at 425°F (220°C) or under the broiler until charred, turning to roast all sides. Once the skin of the peppers wrinkles and chars and garlic has charred spots, remove from heat. Place peppers in a paper bag or cover with plastic wrap until cool enough to handle, about 15 minutes, then peel off skins. Cool garlic. Squeeze roasted garlic cloves to remove from peel. Other colours of bell peppers may be prepared and pickled as directed in this recipe.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/08/first-on-the-first-pickled-roasted-red-peppers/