ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Pickled Red Bell Peppers

3 Comments

Two weeks ago it was really really hot. 90+ degrees hot. In that heat, i was supposed to pickle a peck of peppers. But… The first step in pickling a peck of pickled peppers is roasting them over an open flame. I really didn’t want to heat up the house with the broiler. Instead, I sat out in the back yard with the camp stove and roasted peppers.

Roasting Chiles over the camp stove. Underneath the stove is the slab of marble that Sam uses in the oven when he bakes bread. It was a great work surface, but it's NEVER coming camping with us...

Roasting Chiles over the camp stove. Underneath the stove is the slab of marble that Sam uses in the oven when he bakes bread. It was a great work surface, but it’s NEVER coming camping with us…

The peppers had been marinading in the fridge for two weeks, so I got to crack the jar and have a taste. Just as you’d expect, the peppers are slightly sweet and slightly tangy, with great flavors of oregano. We will definitely be enjoying them on crispy pizza.

Pickled  Sweet Bell Peppers

  • 1/2 Cups White Vinegar
  • 1/2 Cups Cider Vinegar
  • 1/2 Cups Dry White Wine
  • 1/2 Cup Water
  • 4 tbsp granulated sugar
  • 2 tbsp dried oregano
  • 4 tsp salt
  • 4 Cloves Garlic
  • 6 sweet red bell peppers

(Prepare canning jars, lids and rings. This recipe made 1 pint of peppers.)

  1.  Roast the red bell pepers until the skins are blackened and blistery. Either use the flame of a gas burner, or an oven broiler on highest heat. Once roasted, put the peppers in a plastic container or paper bag, to allow the residual heat to steam the peppers. Let the peppers sit for 15-30 minutes to cool.
  2. Using a paper towel, rub the blackened skin off the bell pepper. Slice the pepper in half and remove the gills and seeds. Slice the peppers into large 2″ squares.
  3. Peel the garlic cloves and thinly slice.
  4. Mix the vinegars, wine and water in a sauce pan over medium-high heat. Add the sugar, salt, and oregano. Bring just to the boil then turn down the heat to low. Don’t let it simmer because it will reduce the amount of water and concentrate the acid. Just keep it hot.
  5. Pack layers of pepper and garlic slices into clean, sterile widemouth pint jars. Once full, pour over the hot brine.
  6. Knock the air bubbles out of the jar by either tapping on the counter or using a chopstick. Clean the rim of the jar with a clean paper towel. Fit the lid and screw on the ring.

At this point, if you are just making one or two jars, put them in the fridge to marinade and eat them within two months. Let the peppers marinade at least 48 hours before tasting. Otherwise, if you want to preserve the peppers, proess in a water bath canner for 15 minutes.

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3 thoughts on “Pickled Red Bell Peppers

  1. I love roasted peppers. I’m glad you got to put some up. It was not a pepper year for me.

  2. I never thought about pickling peppers but I think it’s a great idea. I like to refrigerated pickled sugar snap peas but the harvest hasn’t cooperated with me these past two years.

    • I remember your pickled sugar snap peas. The farms out here don’t grow any! I have to wait til I have my own garden to get any more.

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