This is the recipe that I found and followed.
- 4 pounds firm, fresh, clean red bell peppers
- 1 cup lemon juice (bottled is recommended)
- 2 cups white vinegar (5%)
- 1 cup olive oil + additional for roasting the peppers
- 2 cloves garlic, quartered
- 1 1/2 teaspoons salt
- 3 pint canning jars
I followed the canning process, 15 minute boiling water bath…
And this is what I got as an end result.
So here we are a month later, I cracked one of those puppies open and made up an antipasti plate for our snack this evening.
It’s a no go on the Peppers, AGAIN!
I tried to do this last summer, with no success.
What I’m trying to achieve is the peppers that DH's
Italian-from-Italy-Grandmother would ‘put up’ and then line her basement wall with jars full of the ruby-colored goodness. I have no MIL or any in-law to help me out with a how-to or recipe, nothing!
DH says that you NEVER use vinegar, WHAT?
How am I suppose to can them and have them sit in the cabinet to ‘marinate’ if there’s no acid. He tells me that it’s suppose to be just the Pepper, Olive Oil, Garlic and just a small pinch of Red Pepper for heat.
How is that NOT going to create a perfect environment for little nasties to grew in the jars?
Now I have 5 jars (I threw out the one I just opened) of Peppers that are 'sour' and he will not eat them. I am not a fan, I made them for him!