This recipe will make about 10 half pints
4 pounds of roasted red peppers
1 cup lemon juice
2 cups vinegar
1 cup olive oil
1 tablespoon oregano
1/2 cup chopped onions
Garlic cloves
Kosher salt
Mix lemon juice, vinegar, oil, oregano and onions in a medium sauce pan
Heat until just boiling and remove from heat
Place 1 garlic clove and 1/4 teaspoon kosher salt in each jar
Add peppers, I add enough to make 4 sandwiches to each jar
Add hot brine, remove air bubbles
Add more brine to bring head space up to 1/2 inch
Wipe each rim 2 times with a clean paper towel dipped in vinegar
Rims must be very clean or lids won’t seal to jars
Apply lid, ring and hand tighten
Process for 15 minutes in a boiling water bath canner
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars.
We enjoy our peppers on pizza and on egg sandwiches.