Fire-Roasted Peppers in Red Wine Vinegar
- 4 lb. sweet red peppers
- 11⁄4 c. red wine vinegar 1 c. water
- 1 T. sugar
- 1 T. non-iodized salt
- 3 whole garlic cloves
- 3-6 T. Bariani Olive Oil
- Two pots: Large pot for processing and smaller pot for sterilizing lids
- Jar lifter
- Wide mouth funnel
- Ladle or big spoon
- Wash your jars and set them aside.
- Fill pots with enough water to cover jars and lids and place on high heat to boil
- Char the peppers—scorch them until they are black— on your grill, over a gas burner, or under the broiler. Place in a covered bowl to cool for 15 minutes. Rub off the skins and remove the seeds. Slice into wide strips.
- Put lids in small pot to sterilize
- Place a whole garlic clove in each jar and gently pack prepared peppers into pint jars.
- Combine vinegar, water, salt and sugar in a small pan and bring to a boil. Ladle this hot syrup over the peppers to barely cover, leaving a generous 1⁄2 inch of headspace.
- Run the chopstick around the inside of the jar to remove air bubbles, add more syrup if necessary.
- Pour about 1 T. of oil into each jar, so that you have a floating layer of oil that completely covers the peppers.
- Wipe edge of jar with clean damp towel
- With tongs put one lid on each jar and finger tighten the ring on jar
- Put jars into canning pot
- When water is boiling again, process the pint jars for 30 minutes
- Remove from pot, cool
- Always remember to date and label your canned goods either with a ‘Sharpie’ on the lid or with an attractive label.
Adapted from savingtheseason.com