Pickled Red Peppers
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16 cred bell peppers, cored, seeded and cut into strips of about 2 x 1/4 inch
2 smallred onion, finely diced
3 1/2 ozsundried tomatoes
1/4 ckosher salt
6-12 smallbay leaves
3 cwhite wine vinegar
1 cwhite vinegar
1 Tbspcrushed red pepper
How to Make Pickled Red Peppers
- In a non metallic bowl, toss the peppers and onions with the salt until well distributed. Cover loosely with plastic wrap and lay a saucer or plate item on top to press lightly on the vegetables. Leave in a cool, dark place for about 24 hours.
- Place the sun-dried tomatoes in a heat proof bowl and cover with boiling water. Let soak for at least 5 minutes. Drain and squeeze dry. Cut each piece into thin, julienne strips.
- Thoroughly rinse the peppers and onions and drain as much as you can without pressing on the vegetables. Use paper towels to blot dry if you like.
- Mix the tomato strips with the peppers and set aside. In a non reactive pan, prepare the brine. Mix the vinegar, sugar and chili pepper and heat to dissolve sugar.
- Prepare jars (recipe makes approximately 6 pints or 12 half pints) and lids for canning. Place a bay leaf in each half pint jar and fill with the pepper mixture. Pour the brine to within 1/2 inch of the rim of the jar. Using a chopstick or the handle of a spoon, release any air bubble. Using the back of spoon, press lightly on the peppers that rise above the brine.
- Seal and process in a water bath canner for 5 minutes. If you are new to canning, at the end of the 5 minutes in boiling water, set the whole canner off the heat uncovered for an additional 5 minutes before removing the jars from the water bath. This allows the contents in the jars to stop boiling. Allow the jars to rest undisturbed for 24 hours and then check the seals. If a seal has failed refrigerate immediately.
- I usually recommend letting any pickled items rest a minimum of a month before using but longer is better so if you can keep your hands off these beauties for 2 months they will be even better.