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Marinated Roasted Red Bell Peppers
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Transform red peppers into delectable roasted pickled peppers for long-lasting flavor.
Ingredients:
  • 4 pounds firm, fresh, clean red bell peppers
  • 1 cup bottled lemon juice*
  • 2 cups white vinegar (5%)
  • 1 cup extra virgin olive oil + additional for roasting the peppers
  • 2 cloves garlic, quartered
  • 1 1/2 teaspoons salt
  • 3 pint canning jars
Instructions:
  • Prepare the jars for canning by placing a steaming rack at the bottom of a large (12-quart) pot. Add 3 empty pint mason jars and fill the pot with enough water to cover the jars by 1 inch. Bring it to a boil. While waiting for the water to boil, wash the lids with hot, soapy water. To blacken the peppers, if using the Broiler Method, rub bell peppers with olive oil, preheat the broiler on high, and place peppers under the broiler till they blister and blacken on all sides, turning as needed. If using the Stovetop Method, char the peppers directly on a gas flame or grill, or in a hot cast iron pan on an electric stove till they blister and blacken on all sides, turning as they cook.
  • Peel the blackened skin off the peppers after blistering them. Place in a bowl, cover, and let the steam help loosen the skins. Once cool, peel off the skins one by one over a plate. Cut the peppers in half, remove the seeds, pods, and stems.
  • In a saucepan, bring the lemon juice, white vinegar, olive oil, garlic, and salt to a boil to intensify the flavors.
  • Prepare the jars: Using tongs or a jar lifter, carefully transfer the jars from the boiling water. Evenly divide the peppers among the jars and pour the hot vinegar mixture over them, ensuring each jar gets some garlic. Leave a 1/2 inch of space between the peppers and the jar rims. Wipe the rims with a clean, damp paper towel, then place the lids on and gently screw on the rings without overtightening.
  • Water bath canning: Place filled jars in boiling water on a rack for 15 minutes. Allow jars to cool in the pot briefly, then remove and let cool completely. Listen for the satisfying "pop" as lids seal. Store any unsealed jars in the refrigerator and use within a few weeks; sealed jars will last up to 1 year.

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