I love roasted red peppers. You know the ones. They come in little jars? They always look so pretty and taste so sweet and tangy? The ones that cost a fortune and are gone in an instant? Right, those! I love them on sandwiches and blended into hummus. I also like to eat them straight out of the jars! I wanted to make them. I began saving the red peppers from my CSA (this was the hard work; not eating them raw while at the farmer’s market!). My mother brought me two huge yellow-orange peppers she had grown and I knew it was time. I found a few recipes online and improvised a little. Here’s what I did:
10 peppers (red, orange and yellow) of assorted sizes (some were huge)
I roasted the peppers on the grill until they had a slight char on their entire skin. When I roast peppers I usually put them in a container to steam off the skins, but in my research I found out this could affect the texture of the peppers. I spread them out to cool instead. While the peppers were cooling, I made the brine:
1 c of bottled lemon juice (do not use fresh lemons, the acidity is too variable)
1 1/2 c of white wine vinegar (5% acidity)
1/2 c white vinegar (5% acidity)
1 c olive oil
1/4 c white sugar
2 medium garlic cloves, minced
1 1/2 t salt
I added these to a pot and heated to a low boil on medium high heat. The recipes all called for 2 c of white wine vinegar, but I didn’t have enough (oops, poor planning on my part!) so I used the 1/2 c of plain white vinegar and 1 1/2 c white wine vinegar. Also, I doubled this, because I was worried I wouldn’t have enough brine. I ended up having way too much. If you have 10 peppers, this should be an appropriate amount of brine.
When the peppers were cool enough to touch, I removed the skins and seeds and sliced them into long, 1-2 inch wide slivers.
I prepared two types of jelly jars (1/2 pint), lids, and a boiling water bath. When the brine was boiling, I packed the peppers into the jars. I minced up about 5 additional cloves of garlic and added a small handful to each jar. I then covered the peppers with the brine. Before putting the lids on the jars, use a knife to remove any air bubbles and fill with more brine as needed. Leave 1/2 inch of headroom in the jar and put on lids and rings. I boiled the jars in a water bath for 15 minutes. I removed them and cooled for a few hours on my table. All the jars sealed nicely and I now have 10 half-pint jars of peppers. Oh the possibilities! I will open them in a few weeks and let you all know how the turned out.