Ingredients
4 Large Cloves Garlic, Skins Removed And Mashed – See Method Below
1 1/2 Cups White Vinegar
1 1/2 Cups Cider Vinegar
1 1/2 Cups Dry White Wine
1/2 Cup Water
1 Cup Coarsely Chopped Onion
1/2 Cup Granulated Sugar
2 Tablespoons Dried Oregano
4 Teaspoons Pickling Or Canning Salt
20 Medium Sweet Red Roasted Peppers
~ Red Bell Or Shepherd Roasted, Peeled, Seeded, Deveined And Cut Lengthwise Into Serving Pieces – See Method Below
Preparation Of Peppers And Garlic
Roast Peppers And Garlic Cloves Over Hot Grill At 425 Degrees Fahrenheit
Or Under The Broiler Until They Are Charred Turning To Roast On All Sides
Place In A Glass Bowl Covered With Plastic Wrap Until They Are Cool Enough To Handle – About 15 Minutes
Lift Off Pepper Skins
Squeeze The Roasted Garlic Cloves To Remove From Peel Then Mash
Roasted Red Peppers Method
In Large Stainless Steel Pot Combine The Roasted Garlic, White Vinegar, White Cider Vinegar, White Wine, Water, Onion, Sugar, Oregano And Salt
Bring To A Boil Over Medium-High Heat, Stirring To Dissolve The Sugar
Reduce Heat And Boil Gently For 5 Minutes, Until The Garlic And Oregano Flavours Have Infused The Liquid
Place The Room Temperature Peppers Into Jars Or Containers To Within 1 Inch From The Top
Ladle Hot Pickling Liquid In To Cover The Peppers, Leaving ½ Inch Headspace
Remove Air Bubbles With The Handle Of A Wooden Spoon Poked Gently Down Each Jar Or Container
Allow To Cool Then Cover With Lid
The Peppers Can Be Stored In Jars With Lids Or A Large Sealed Container In The Refrigerator For Up To 3 Weeks
These Yummy Roasted Red Peppers Can Used In Pastas, On Sandwiches And Antipasto Plates.
Roasted Red Peppers Canning Method
Prepare The Canner – Fill With Water And Bring To A Boil While Preparing The Roasted Red Pepper Mixture
Ladle Room Temperature Peppers Into The Hot Jars To Within 1 Inch From The Top
Ladle The Hot Pickling Liquid Into The Jars To Cover Peppers, Leaving ½ Inch Headspace
Remove Air Bubbles With The Handle Of A Wooden Spoon Poked Gently Down Each Jar
Wipe The Rims Of The Jars Before Topping With Warmed Canning Lids – Gently Heat Lids In A Pan Of Hot Water To Soften
Secure Lids With Screw Band To Fingertip Tighten – Do Not Over Tighten
Place All Jars In Canner – Ensure The Tops Of The Jars Are Covered With Water
Return The Canner To A Boil And Process For 15 Minutes
Turn Off Heat And Remove Cover
Let Rest For 5 Minutes Then Remove The Bottles To The Counter
Do Not Tighten The Screw Bands At This Time
Leave Jars To Cool For Overnight
The Following Morning Tighten The Screw Bands
Sealed Lids Should Curve Downward
Note: Canned Roasted Peppers Should Be Kept In A Cool, Dry Place And Consumed Within One Year
