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Fire-Roasted Pickled Sweet Bell Peppers

Fire-Roasted Pickled Sweet Bell Peppers
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by in Sep 2010

Total Time: 30

Yield: 4 half-pint jars

The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (Firefly Books).


  • 4 medium-size green or red bell peppers (about 2 pounds)
  • 1 large garlic clove, unpeeled
  • 1/2 cup dry white wine
  • 1/2 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons sugar
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1 teaspoon pickling salt


Grill or broil peppers and garlic until skins blister and start to blacken. Set garlic aside. Place peppers in a paper bag until cool; then remove skins, cores, and seeds. Cut lengthwise into strips about 1 inch wide, and set aside. Combine the rest of the ingredients in a small stainless-steel or enamel saucepan. Squeeze roasted garlic to remove from skin; mash and add to the saucepan. Bring mixture to a boil, reduce heat, and simmer 5 minutes. Using hot, sterilized jars, pack peppers to within 3/4 inch of the rim; don't pack too tightly. Pour hot liquid mixture over the peppers, leaving 1/2 inch headspace. Refrigerate for quick use, or process according to regulation canning instructions, available from your county extension service or at:
Updated Monday, August 23rd, 2010

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