Recipe from Williams Sonoma: http://www.williams-sonoma.com/recipe/pickled-roasted-red-peppers-with-garlic.html
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 an oven and preheat to 450ºF.
Place a colander in a large bowl. Line 2 rimmed baking sheets with aluminum foil and place the bell peppers on the sheets. Transfer to the oven and roast, turning as needed, until evenly charred and blistered, 25 to 30 minutes. Transfer to the colander, cover and let stand for 3 hours.
Have ready 6 hot, sterilized half-pint 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 2 inches wide. Measure 3 packed cups; reserve the remainder for another use. In a bowl, stir together the peppers, ginger and garlic. Measure the juice from both bowls; you should have about 1 1/2 cups. Pour into a large nonreactive saucepan and add twice the amount of vinegar. Stir in the sugar and salt, set over medium-high heat and bring to a boil.
Divide the peppers evenly among the jars. Ladle the hot brine into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. 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. Makes 6 half-pint jars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 59.4mg||2 %|
|Potassium 125.4mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.9g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 23
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!