Marinated Red Peppers

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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

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Place 1 garlic clove and 1/4 teaspoon kosher salt in each jar

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Add peppers, I add enough to make 4 sandwiches to each jar

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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.

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Roasting Skins from Peppers

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

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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

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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

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Rinse and use in your favorite recipe