Roasted bell peppers pickled with fresh garlic and ginger are a pantry staple to keep on hand for numerous uses. Layer the peppers with fresh mozzarella or feta for an appetizer, add them to sandwiches, or cut them into strips and stir them into scrambled eggs or pasta salads.
Position a rack in the upper third of the oven and
Have ready hot, sterilized jars and their lids.
Working over the colander, peel and seed the peppers, capturing the juice in the bowl and placing the cleaned peppers in a second colander over a bowl. Cut the peppers into long strips
Divide the peppers evenly among the jars. Ladle the hot brine into the jars, leaving
Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.
© 2012 All rights reserved. Published by Weldon Owen.