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
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.
Wash peppers and cut in half
Cut out stem, seeds and bad spots
Rub with olive oil, season and place cut side down on baking sheet
Broil about 10-20 minutes, the skins will begin to blacken and blister
Turn pan and broil another 10-20 minutes being careful not to burn peppers, only blister the skins
Remove peppers to a cold metal bowl, cover tightly and place in freezer
This will help steam the skins from the peppers
After they have cooled, skins should peel right off
Rinse and use in your favorite recipe
Maple Balsamic Dressing
Makes about a cup and a half of dressing
1/2 cup olive oil
4 tablespoons balsamic vinegar
1/2 cup maple syrup
4 teaspoons mustard
2 teaspoon garlic chopped
1 teaspoon salt
Mix all the above ingredients well and refrigerate at least 30 minutes before serving
This is one of our favorite dressings!
Pairs perfectly with the Vegetable Salad.
Cucumbers, Carrots, Celery, Apples, Shaved Almonds, Craisons, Cheese, Pumpkins Meats and anything else you have in the fridge!
Top with Maple Balsamic Dressing and enjoy!
Special thank you to my sister for showing me you don’t need leafy greens to make a salad! Thanks Sis!