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Roasted Sweet Red Peppers

16 sweet red peppers

4 large cloves garlic unpeeled

1 cup dry white wine

1 cup white vinegar

1/2 cup olive oil

4 tbsp sugar

1 tbsp dried oregano or rosemary or 1 tbsp fresh

2 tsp pickling salt

Roast peppers and garlic on BBQ grill or on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle. Set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lengthwise into strips about 1" wide and set aside.

Combine wine, vinegar, oil, sugar, oregano or rosemary and salt in a small stainless steel pan. Squeeze roasted garlic to remove from skin and mash and add to pan. Bring mixture to a boil over high heat, reduce heat and simmer gently for 5 minutes.

Remove hot jars from canner (I use the wide mouth pints for this) and pack peppers into jars to 3/4" from top rim being careful NOT to pack too tightly. Pour boiling vinegar mixture to within 1/2" headspace. Run a thin spatula around the edge of the jar to remove any bubbles, readjust headspace to 1/2". Affix hot lids and bands to fingertip tight and process in BWB for 15 minutes from the reboil. You might get a little bit of floating with this one but it doesn't matter. Don't be afraid to really fill your jars with the pepper slices, just don't squish them! :-)

Makes 8 pints.