Roasted Pickled Red Peppers
Red peppers are delicious raw and fresh but when you roast them, their sweetness intensifies. Pickling roasted red peppers with white wine vinegar and garlic takes them to the next level of deliciousness! So, if you love peppers don't miss out on this simple and easy pickle. For the best results, pick up fresh local farm-grown bell peppers. They will have thick walls and when roasted and peeled, you will still have a nice meaty slice of pepper.
YIELD : 6-500 ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
Equipment
- 8-litre pot
- large rimmed baking sheet lined with foil or use two smaller ones
- canning pot
- wire basket or tray for the bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- funnel
- 6-500 ml sterilized jars with lids and rings
Ingredients
- 8 pounds red bell peppers get large bell peppers from your local farmers market. They will have thick walls.
- 4 cups white wine vinegar or use distilled vinegar
- ½ cup distilled vinegar at least 5% acidity
- 2 tbsp sugar
- 2 tbsp pickling salt
- 6 cloves garlic peeled
Instructions
To roast bell peppers and prepare the brine:
- Preheat oven to 500°F.
- Place rinsed bell peppers on large baking sheet (or two smaller baking sheets) lined with foil.
- Roast the peppers until blackened and blistered all over in the oven for 20-25 minutes, turning the peppers every 4-5 minutes.
- Cool until easy to handle.
- Once cool, peel and slice into strips about 1½ inches wide.
- To the 8-litre pot add the white wine and distilled vinegar and the sugar and salt.
- Heat until boiling. Boil 2 minutes, until the sugar and salt is dissolved. Remove from heat.
Fill jars and process in a water bath:
- Add a peeled garlic clove to each sterilized jar, then fill loosely with peeled roasted bell peppers. Fill to within an inch of the top of the jar. Add some hot brine to each jar and "debubble" by running a sterilized thin plastic utensil or knife around the jar while pressing on the peppers. Fill with additional brine, leaving ½" headspace at the top.
- Wipe each jar rim with a paper towel or cloth dampened with boiling hot water.
- Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
- Process using the boiling water method in a canning pot for 10 minutes. After the 10 minutes, turn off the stove top and let the pot rest for 5 minutes with the canning pot lid on. (Leaving the peppers in the pot resting for 5 minutes as the pot slowing stops boiling will help prevent liquid from coming out of the jars when you remove them from the pot.) Note: Often there is a bit of siphoning that occurs.
- Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
- Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the pickled peppers without the rings on in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
- The flavour of the pickled peppers will be best if you let them sit a couple of weeks before opening.
Video
Nutrition
Serving: 1-10th of a 500ml jarCalories: 21kcalCarbohydrates: 4gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.004gSodium: 236mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 1894IUVitamin C: 78mgCalcium: 6mgIron: 0.3mg
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