Roasted Sweet Red Peppers

Roasted Sweet Red Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 16

    sweet red peppers

  • 4

    large cloves garlic unpeeled

  • 1

    cup dry white wine

  • 1

    cup white vinegar

  • ½

    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.


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