Ingredients:
20 medium sweet red peppers (about 3.6 Kg)
4 large cloves garlic
375 ml white vineger
375 ml apple cider vineger
375 ml dry white wine
125 ml water
250 ml onion coarsely chopped
125 ml granulated sugar
30 ml dried oregano laves (2 colheres)
20 ml picling salt (4 colheres de chá)
* Roast peppers and garlic over hot coals or under broiler until chuarred. Place peppers in a paper bag until cool enough t handle. Squeesze roasted garlic cloves to remove from peel; mash and set aside. When peppers are cooled, remove skins; core and seed.Cut lengthwiseinto serving-sized pieces.
* Place 4 clean 500 ml mason jars on a rack in a boiling water canner; cver jars with water and heat to a simmer 82º C. Set srew bands aside; heat SNAP Lids hot until eady to use.
* Combine garlic , white and cider vinegars, wine, water, onion, sugar, oregano, and pickling salt in a large stainless steel saucepan. Bring to a boil; boil gentle 5 minutes and remove from heat.
* Pack roasted pepers into a hot jar to within 2 cm of the rim. Add hot liquid to cover peppers to within 1...
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Tags:
peppers, pickled, red peppers, roasted
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