Red Pepper Brine Recipes

MARINATED ROASTED RED PEPPERS CANNING RECIPE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Rinse peppers well under clean, running water. Cut each pepper in half, and remove the stems, seeds, and ribs.
• Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh.
• Remove the peppers from the heat and place in a covered glass bowl to steam.
• Once the peppers are cool enough to handle, remove the skins, and tear or cut into pieces or strips. Divide the peeled roasted peppers evenly into piles to match the number of jars.
• Heat about 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté briefly until fragrant, about 2 minutes.
• Add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar if using. Bring to a boil, and then reduce the heat to low. Keep warm until you are ready to use.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Fill the jar with roasted peppers, leaving a 1/2-inch headspace. Give your marinating brine a good stir to be sure the oil is evenly distributed. Use your canning funnel and ladle to fill the jar about halfway with the brine.
• Run your bubble popper through the jar to mix the peppers with the brine, and top off with more brine leaving a 1/2-inch headspace. Run the bubble popper through the jars again to remove air bubbles.
• Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
• Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
• Cover the canner and bring the water to a rolling boil over medium-high heat. Once the water is boiling, process both half-pints and pints for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (See Notes below).
• When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
• Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within 2 weeks.
• Remove the screw on bands and wash the jars. Label, date, and store the jars of marinated red bell peppers in a cool, dark location between 50 to 70 degrees F for 12 to 18 months.
• For best flavor, let the jars sit for at least 4 weeks before opening to allow the flavors to develop. Refrigerate after opening and use up within 2 weeks. Yields about 8 half-pint or 4 pints.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.