Marinated Roasted Red Bell Peppers

One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own.

It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket.

To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge).

Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.

Marinated Roasted Red Bell Peppers Recipe

Recipe adapted from Eugenia Bone's fabulous canning book Well-Preserved and a marinated pepper recipe from Michigan State University Extension.

Ingredients

• 4 pounds firm, fresh, clean red bell peppers
• 1 cup bottled lemon juice*
• 2 cups white vinegar (5%)
• 1 cup olive oil + additional for roasting the peppers
• 2 cloves garlic, quartered
• 1 1/2 teaspoons salt

• 3 pint canning jars

*Bottle lemon juice has a consistent level of acidity which you need for this canning recipe.

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