The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (Firefly Books).
Yield:
4 half-pint jarsIngredients
4 medium-size green or red bell peppers (about 2 pounds)
1 large garlic clove, unpeeled
1/2 cup dry white wine
1/2 cup white vinegar
1/4 cup cider vinegar
1/2 cup coarsely chopped onion
2 tablespoons sugar
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 teaspoon pickling salt
Instructions
Grill or broil peppers and garlic until skins blister and start to blacken. Set garlic aside. Place peppers in a paper bag until cool; then remove skins, cores, and seeds. Cut lengthwise into strips about 1 inch wide, and set aside. Combine the rest of the ingredients in a small stainless-steel or enamel saucepan. Squeeze roasted garlic to remove from skin; mash and add to the saucepan. Bring mixture to a boil, reduce heat, and simmer 5 minutes. Using hot, sterilized jars, pack peppers to within 3/4 inch of the rim; don’t pack too tightly. Pour hot liquid mixture over the peppers, leaving 1/2 inch headspace. Refrigerate for quick use, or process according to regulation canning instructions, available from your county extension service or at: uga.edu/nchfp
