by Sunchowder
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Sunchowder's Notes:
Expand2 cups Cider Vinegar Ask a question about this ingredient
1.5 cups Water Ask a question about this ingredient
1/2 cup Sugar Ask a question about this ingredient
3 tablespoons Kosher Salt Ask a question about this ingredient
20 Large Red Peppers Ask a question about this ingredient
3 Cloves Garlic, finely chopped Ask a question about this ingredient
The first thing you must do is roast the peppers. I use a silpat and a 1/2 sheet pan to roast the peppers. Turn the oven to 400, roast the peppers for 20 minutes, turn them over and roast for an additional 20 minutes. As soon as you take them from the oven, place them in a large bowl (or 2) and cover with foil. Let them steam for 30 minutes. Now you can go back and remove the skins easily. After you remove the skins, open them and de-seed them. Continue on to slice the peppers, I slice them about 1/4 inch wide and 1 inch long. Place these in a bowl and prepare your hot water bath canner if you are using. Sterlize your jars. In the meantime, in a dutch oven, pour the vinegar, salt and sugar in and bring them up to a simmer, then you can shut the flame. Peel the garlic cloves and chop finely. Remove the jars from the water bath and fill with peppers and bits of garlic. Pour the vinegar mixture over the peppers and seal each jar. Process the jars in the canner for 15 minutes. Take them out and listen for the lids to seal. Try to wait at least a day before sampling, a week would be better.
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Thank you so much Paul!
This sounds wonderful!! Saved to make soon!
I hope you do make these, they are wonderful to have in the pantry.
Thanks aargersi! I usually have so much of the brine left over that I cut the recipe above in half, let me know how you get on, we love these and so do my customers, can't keep them in stock. :)
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I can't wait to try this recipe! Sounds Yummylicious!