Pickled Roasted Red Peppers - BBQ Central

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Old 09-01-2007, 08:44 AM   #1
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Pickled Roasted Red Peppers


Pickled Roasted Red Peppers (makes about 4 pints)
4 Large Cloves of Garlic, Roasted, removed from skin and mashed
1 ½ Cups white vinegar
1 ½ Cups Cider Vinegar
1 ½ Cups Dry White Wine
½ Cup of Water
1 Cup coarsely chopped onion
½ Cup granulated sugar
2 tbsp dried oregano
4 tsp pickling or canning salt
20 medium sweet red peppers Roasted on charcoal deviened, deseeded, and peeled, cut length wise

1. Prepare canner, jars and lids
2.In a large SS saucepan, combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and boil gently for 5 minutes, until the garlic and oregano have infused the liquid.
3.Pack room temperature peppers into hot jars to within a generous ½ of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving ½ of headspace. Remove air bubbles and adjust headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove jars. Let cool and store.

Recipe from the Ball Complete book of Home Preserving
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Old 09-02-2007, 04:42 PM   #2
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This recipe is a keeper..well worth the effort...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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