- 2 lbs. sweet red, yellow, or orange bell peppers (about 8 peppers)
- 1 large clove garlic, minced
- ½ c. dry white wine
- 1 c. cider vinegar
- ¼ c. finely diced onion
- 1 Tb. sugar
- 1 tsp. canning salt
- ½ tsp. dried basil
- Wash, seed, and cut peppers in half (large peppers may need to be quartered to rest flat). Roast, skin side up, in a single layer under a broiler until the skins bubble and blacken, moving around as needed to evenly broil.
- Immediately add the blackened peppers to a large baggie or tightly lidded container, close, and let sit at least 15 minutes to let the skins soften.
- Meanwhile, prepare four ½-pint jars (wash and keep warm), lids and canner. Dice the onion and garlic.
- Remove the peppers from the container to a cutting board, peel the skins off, and slice into strips. Add the strips to a bowl. (Note: at this point you can cover and refrigerate the roasted peppers if needed overnight and continue with the recipe the next day. Make sure to bring the peppers back to room temperature before proceeding.)
- Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 minutes.
- Lightly pack the peppers into one jar at a time to within 1 to ¾ inches of the top.
- Pour the boiling brine over the peppers, leaving ½-inch headspace. Run a non-metallic spatula around the jar to remove air bubbles, being careful not to pack the peppers down. Re-check for ½-inch headspace, adding more brine as necessary.
- Wipe rim clean and attach lid and ring. Place in canner rack. Repeat with remaining jars, lower rack into canner and bring to a roiling boil over high heat. Boil at a gently roiling boil (adjust heat if needed) for 15 minutes. Remove lid, turn off heat, and remove jars to a towel-lined surface to cool.
- Cool 24 hours, check lids for seal, and store in a cool spot. Use within a year.
- Makes 4½-pints.
Note: This recipe was adapted from The Complete Book of Small-Batch Preserving to be more in line with a USDA-tested pickled pepper recipe on page 16 of this extension office booklet – this is a 1/4 recipe of the one printed in the booklet. While they aren’t roasted, I did read this is okay to do from one of the extension office’s canning experts: “If you roast them be sure not to pack them too tightly into the jars. Look at the estimate number of jars indicated for the recipe and make sure you are close. The peppers need to absorb the vinegar liquid in order to pickle and this won’t happen if it is packed to dense.”
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Note: This recipe for canned roasted red peppers was originally published in 2010 and has been updated with larger photos, pinnable image, clearer formatting and printable image. Enjoy!
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