Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pickled Roasted Red Peppers with Garlic

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Pickled Roasted Red Peppers with Garlic Empty Pickled Roasted Red Peppers with Garlic

    Post by Lobo Sun 24 Jan 2016, 1:10 am

    Pickled Roasted Red Peppers with Garlic Img78l
    Pickled Roasted Red Peppers with Garlic
    Pickled Roasted Red Peppers with Garlic Translucent
    Be the first to Write a Review
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Servings: 12
    Roasted bell peppers pickled with fresh garlic and ginger are a pantry staple to keep on hand for numerous uses. Layer the peppers with fresh mozzarella or feta for an appetizer, add them to sandwiches, or cut them into strips and stir them into scrambled eggs or pasta salads.






    • 183

    Ingredients:


    • 6 lb. red bell peppers
    • 1/4 cup peeled and minced fresh ginger
    • 6 garlic cloves, minced
    • 3 cups distilled white vinegar (5 percent acidity), or as needed
    • 1 1/2 Tbs. sugar
    • 2 1/4 tsp. kosher salt

    Directions:

    Position a rack in the upper third of an oven and preheat to 450ºF.

    Place a colander in a large bowl. Line 2 rimmed baking sheets with aluminum foil and place the bell peppers on the sheets. Transfer to the oven and roast, turning as needed, until evenly charred and blistered, 25 to 30 minutes. Transfer to the colander, cover and let stand for 3 hours.

    Have ready 6 hot, sterilized half-pint jars and their lids.

    Working over the colander, peel and seed the peppers, capturing the juice in the bowl and placing the cleaned peppers in a second colander over a bowl. Cut the peppers into long strips 2 inches wide. Measure 3 packed cups; reserve the remainder for another use. In a bowl, stir together the peppers, ginger and garlic. Measure the juice from both bowls; you should have about 1 1/2 cups. Pour into a large nonreactive saucepan and add twice the amount of vinegar. Stir in the sugar and salt, set over medium-high heat and bring to a boil.

    Divide the peppers evenly among the jars. Ladle the hot brine into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars in a boiling-water bath for 10 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 half-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Related Tips


      Current date/time is Thu 28 Mar 2024, 5:38 pm