Layer these yummy, roasted peppers on a baguette with goat or feta cheese, add to a salad of mixed baby lettuces with pickled beets, or serve with fresh or marinated mozzarella. Toss into a cold pasta salad, or serve with a scoop of egg salad.
6 pounds(about 16 large) red, yellow and orange bell peppers, cored, seeded and cut in half
6 cloves garlic, minced
2 cups white vinegar
1 cup lemon juice
1/2 - 1 cup olive oil
1 1/2 cup liquid, drained from roasted peppers
2 teaspoons kosher salt
On a foil lined cookie sheet, about 4 inches from element, broil the peppers until charred and blistered. Transfer to a colander placed over a bowl, cover with plastic wrap, and let stand about 3 hours.
Later, measure the amount of liquid in the bowl. There should be about 1 1/2 cups. If there is less, reduce the amount of vinegar so there is only twice the amount of vinegar as pepper juice.
Peel the peppers and cut or tear into 2 inch wide strips. You should have about 3 packed cups of peppers. Toss peppers and garlic into a large bowl and set aside.
In large kettle, combine the pepper juice (drain pepper/garlic mixture if needed), vinegar, lemon juice, olive oil, salt and sugar. Bring to boil and stir until sugar is dissolved.
Divide the peppers and garlic evenly among the jars. Add brine to within 1/2 inch of rim. Remove air bubbles. Process in boiling water for 10 minutes.