Fire-Roasted Pickled Sweet Bell Peppers

From Yankee Magazine — September 2010

Pickles and Preserves Recipes

Preparation Time: 30 minutes

Start to Finish Time: 3 hours

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: uga.edu/nchfp

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