Pickled Roasted Red Peppers

These versatile peppers can be used in spaghetti sauce, as a sandwich filling, to garnish a salad, to add a twist to an antipasto platter or as a gourmet pizza topping.

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Ingredients

4 large cloves garlic roasted, removed from skin and mashed*
1.5 cups white vinegar
1.5 cups cider vinegar
1.5 cups dry white wine
1/2 cup water
1 cup coarsely chopped onion
1/2 cup granulated sugar
2 Tbsp. dried oregano
4 tsp. pickling or canning salt
20 medium sweet red peppers such as red bell or Shepherd, roasted, peeled, seeded, deveined and cut lengthwise into serving-size pieces*

Instructions

Prepare canner, jars and lids.
In a large stainless steel saucepan, combine roasted garlic, white vinegar, cider vinegar, white wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until garlic and oregano flavors have infused the liquid.
Pack room temperature peppers into hot jars to within a generous 1/2 inch (1 cm) of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
*Roast peppers and garlic cloves over hot coals, on a grill at 425 degrees or under broiler until charred, turning to roast all sides. Once the skin of the peppers wrinkles and chars and garlic has charred spots, remove from heat. Place peppers in a paper bag until cool enough to handle, about 15 minutes, then lift of skins. Cool garlic. Squeeze roasted garlic cloves to remove from peel.
**Other colors of bell peppers may be prepared and pickled as directed in this recipe.