Marinated Red Peppers
When I was 17, my neighbor Alma taught me how to roast red peppers. She turned the burner up on her big old enamel gas stove, grabbed a pepper with tongs, and systematically blistered the skin over the flame. Then she slid the blackened skins off, dressed the naked peppers in red wine vinegar, olive oil and salt, and encouraged me to eat. It was a transcendently good experience I try to replicate with this home-canned version.
• 1-1/2 pounds red bell peppers
• 1/4 cup bottled lemon juice (bottled juice has more consistent acidity)
• 3/4 cup white wine vinegar
• 1/4 cup olive oil
• 1-1/2 teaspoons granulated sugar
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
1. Prepare a boiling water bath and sterilize 2 half-pint jars. Place 2 lids in a small saucepan of simmering water.
2. Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil, place peppers on pan and slide pan under broiler. Cook peppers for 1 to 2 minutes per side, until they are uniformly charred and have collapsed inside their skins. (If you have a gas stove, you can char peppers directly on the flame.)
3. Remove pan from broiler and cover peppers with foil. Let rest until cool enough to handle.
4. While peppers cool, make pickling liquid by combining lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt and black pepper in a medium saucepan. Bring to boil, then reduce heat to low to keep brine warm until peppers are prepped.
5. Once peppers are cool, peel away blackened skin and remove seeds and cores.
6. Tightly pack peppers into prepared jars and cover with pickling liquid, leaving a generous 1/2-inch headspace. Using a wooden chopstick, dislodge any trapped air bubbles. Add liquid to return headspace to 1/2 inch. When jars are packed, wipe rims, apply lids and rings, and process jars submerged in boiling water for 15 minutes.
Looking for more information on canning and additional canning recipes? Read 3 Easy Home Canning Recipes.