Roasted Sweet Red Peppers
- 16 sweet red peppers
- 4 large cloves garlic unpeeled
- 1 cup dry white wine
- 1 cup white vinegar
- 1/2 cup olive oil
- 4 tbsp sugar
- 1 tbsp dried oregano or rosemary
- 2 tsp pickling salt
Roast peppers on a sheet pan in a 375°F oven until skins are blistered and starting to blacken. Place garlic in foil and roast along with peppers. Place peppers in a paper bag until cool enough to handle. Set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lengthwise into strips about 1 inch wide and set aside.
Combine wine, vinegar, oil, sugar, oregano or rosemary and salt in a small stainless steel pan. Squeeze roasted garlic to remove from skin and mash and add to pan. Bring mixture to a boil over high heat, reduce heat and simmer gently for 5 minutes.
Remove hot jars from canner (wide mouth pints) and pack pepers into jars to 3/4 inches from the top rim being careful not to pack too tightly. Pour boiling vinegar mxture to within 1/2 inch headspace. Run a thin spatula around the edge of the jar to remove any bubbles, re-adjust headspace to 1/2 inch. Affix hot lids and bands to fingertip tight and process in BWB for 15 minutes from the reboil.