Marinated Roasted Red Bell Peppers


  • 1 cup lemon juice (bottled is recommended)
  • 4 pounds firm, fresh, clean red bell peppers
  • 3 pint canning jars
  • 1 ½ teaspoons salt
  • 2 cloves garlic, quartered
  • 1 cup olive oil + additional for roasting the peppers
  • 2 cups white vinegar (5%)

Method 1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the r...

View full recipe at SpringPad


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