Ingredients:

  • 4 lbs Red Bell Peppers, seeded and quartered
  • 2 tbsp Olive Oil
  • 1 cup White Vinegar (5% acidity)
  • 1 cup Water
  • 1 tbsp Pickling Salt
  • 1 tsp Sugar
  • 4 cloves Garlic, smashed

Instructions:

  1. Preheat your broiler to high. Toss the pepper quarters in olive oil and spread them on a baking sheet.
  2. Broil for 5-8 minutes per side until the skins blister and turn a deep, mahogany black in spots.
  3. Transfer the scorching peppers into a large bowl and cover it with a lid or plate.
  4. Let them steam for 10-15 minutes Note: This makes the skins slide off easily.
  5. Gently rub the charred skins off with your fingers once they cool slightly.
  6. Combine white vinegar, water, pickling salt, sugar, and smashed garlic in a saucepan.
  7. Bring to a rolling boil, then simmer for 2 minutes until the garlic smells fragrant.
  8. Pack the peeled peppers tightly into sterilized pint jars, leaving 1.2 cm of headspace.
  9. Pour the hot brine over the peppers until they are completely submerged.
  10. Wipe the rims, apply lids, and process in a boiling water bath for 15 minutes.