MARINATED RED BELL PEPPERS

By grinder

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 {8-10 med}
• 1 cup BOTTLED lemon juice {don't use fresh lemons, the level of acidity varies more than bottled}
• 2 cups white wine vinegar, 5% acidity
• 1 cup olive oil
• 2 medium garlic cloves, sliced {1 T.}
• 1.5 teaspoon salt

Details

Servings 3

Preparation

Step 1

Char peppers until skin is black, using an open flame or grill.

Let 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 peppers in half, remove seed pods.

Combine lemon juice, vinegar, olive oil, garlic and salt in a saucepan and heat just to boiling over med-heat.

Pack peppers into sterile jars and pour marinade over them. Remove air bubbles. See that the garlic slices are distributed evenly. Be sure to leave ½-¾” headspace in the jars. Wipe rims, place on lids and screw on the bands fingertip tight.

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