Pickled Roasted Red Peppers with Garlic

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.