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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pickled Roasted Red Peppers with Garlic

Share

Lobo
Moderator
Moderator

Posts : 20878
Thanked : 980
Join date : 2013-01-12

Pickled Roasted Red Peppers with Garlic

Post by Lobo on Tue 05 Jul 2016, 6:42 pm


Pickled Roasted Red Peppers with Garlic

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.

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).

    Current date/time is Sat 25 Feb 2017, 12:16 pm