Marinated Roasted Red Bell Peppers

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One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own.

It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket.

Marinated Roasted Red Bell Peppers

To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge).

Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.

Marinated Roasted Red Bell Peppers Recipe

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  • Yield: Makes 3 pint jars

Recipe adapted from Eugenia Bone's fabulous canning book Well-Preserved and a marinated pepper recipe from Michigan State University Extension.

Ingredients

  • 4 pounds firm, fresh, clean red bell peppers
  • 1 cup bottled lemon juice*
  • 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

*Bottle lemon juice has a consistent level of acidity which you need for this canning recipe.

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 recipe.

2a 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.

marinated-roasted-red-bell-peppers-method-1

2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.

3 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.

marinated-roasted-red-bell-peppers-method-2

4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.

5 Dip canning jars and lids in the boiling water from step 1. 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 tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.

6 Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes. Let cool in pot for several minutes, remove. Let cool completely. You should hear the jars "pop" as the lids seal. 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.

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Links:

Canning Across America

Well-Preserved by Eugenia Bone

Marinated Roasted Red Bell Peppers

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Showing 4 of 33 Comments

  • Linda Duffin

    Looks fantastic, thanks for sharing. I’m trying this with a mix of padron peppers and big fat chillies – will report back! (I recommend using gloves if anyone’s doing chillies – I didn’t and I’m regretting it already.)

  • Carol

    Can I half the recipe? I’m using chili peppers & want to include seeds/ innards for the heat.

  • Aubrey

    Hi! I just canned three pint jars of my home grown peppers using this recipe. I can’t wait to try them! I did have some leftover marinade; perhaps I packed the peppers tighter like when you pickle them. I was wondering if I could save the marinade for a later batch? My grandma reuses her pickle brine by refrigerating it then bringing it to a boil before use, and I was wondering if I could do the same with this marinade. Hoping to make some more!

  • gail daviau

    I did exactly as the recipe called to do, I went to put the first jar in and the bottom of my jar broke off and I had peppers and garlic and olive oil floating in my water bath. ahhhh! so I was kind of nervous to do the other jars. Do you think I did something wrong or was it a fluke? this is the first time I ever had that happen to me. Any suggestions?

  • Amanda

    I just tried this recipe. I followed the instructions very closely, however a tiny amount of liquid leaked out while they were boiling. All of the jars seem well-sealed, so I can’t figure out which one leaked. (I did 6 half pints). The tops are popped in, and no liquid comes out when I turn them upside-down. Should I be worried? I’m giving them as Christmas gifts, but re-canning them would be A LOT of work.

    No worries if the jars are well-sealed. ~Elise

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