Marinated Red Bell Peppers

By west757

I love a good pickled pepper, especially on antipasta platter or just with a good chunk of crusty bread and a small piece of anchovy.

Ingredients

• 4 lbs red bell peppers (about 8 to 10 medium)
• 1 cup bottled lemon juice (don't use fresh lemons, the level of acidity varies more than bottled)
• 2 cups white wine vinegar with 5% acidity
• 1 cup olive oil
• 2 medium garlic cloves, sliced (about 1 tbsp)
• 1 1/2 tsp salt

Preparation

Step 1

1. Place the oven rack about 7 inches from the broiler. Place the peppers on a baking sheet and char them under the broiler, turning them often with tongs so that they blister all over, about 20 minutes. Let the peppers stand until cool enough to handle. Don't put them in a paper bag, as some people like to do, or they will steam and change their texture). Remove the charred skin, cut the peppers in half, and remove the seed pods.

2. Combine the lemon juice, vinegar, olive oil, garlic, and salt in a saucepan and heat just to boiling over medium heat.

3. Have ready 3 scalded pint jars and their bands. To scald, simply dip the jars in boiling water. You don't need to sterilize the jars as you will be processing them for over 10 minutes). Simmer new lids in a small pan of hot water to soften the rubberized flange.

4. Pack the peppers into the jars and pour the marinade over them. Using a butter knife, pop any air bubbles in the jars. See that the garlic slices are distributed evenly. Be sure to leave 1/2 to 3/4" headspace in the jars. Wipe the rims, place on the lids, and screw on the bands fingertip tight.

5. Process the peppers in a boiling water bath for 15 minutes. Turn off the heat and allow the jars to sit in the water for 5 minutes, then remove the jars and let them rest for 4 to 6 hours. Check the seals and store in a cool, dry place for up to a year.