PREP TIME: 20 mins          COOK TIME: 40 mins      WATER BATH: 15 mins     TOTAL TIME: 75 mins

YIELDS: 3 pint jars

• 4 pounds firm, fresh, clean red bell peppers
• 1 cup bottled lemon juice (*Bottle lemon juice has a consistent level of acidity which you need.)
• 2 cups white vinegar (5%)
• 1 cup extra virgin olive oil + additional for roasting the peppers
• 2 cloves garlic, quartered
• 1 1/2 teaspoons salt
• 3 pint canning jars

Method

1. Blacken Peppers using Broiler Method: Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster).Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.
2. Remove blackened peel: When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds.
3. Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.
4. Distribute peppers and vinegar mixture in jars.: Use tongs or a jar lifter to remove mason jars from the boiling water in step 1 (if canning). Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar). Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel. Place on lids and rings (do not tighten rings too tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, process in a water bath for canning for 15 minutes. If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last a year.