Cooked - First On The First: Pickled Roasted Red Peppers {cookbook Review}

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First On The First: Pickled Roasted Red Peppers {cookbook Review}

1.0

4 large cloves garlic, roasted, removed from skin and mashed (see note)

1½ cups white vinegar

1½ cups cider vinegar

1½ cups dry white wine

½ cup water

1 cup coarsely chopped onion

½ 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)

Prepare canner, jars, and lids.
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.
Pack room temperature peppers into hot jars to within a generous ½ inch (1 cm) of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving ½ 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.
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.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisineMediterranean

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 119 weeks ago

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