- Preheat the oven in broil mode and place the whole bell peppers on a baking tray lined with aluminum foil.
- Cook until the bell pepper skin starts to char, around 15 to 20 minutes, by turning them every 5 minutes to ensure that both sides are charred. Remove from the heat and cover in aluminum foil. Leave for 10 minutes to allow the steam to cause the pepper skins to expand.
- Meanwhile, sterilize the jars for 5 minutes in boiling water.
- Peel and seed the bell peppers and remove the core. Cut the flesh into strips and place into jars. Set aside.
- Place all the other ingredients in a medium-sized pot and boil until the sugar is dissolved (about 3 minutes).
- Pour the marinade over the pepper strips. Seal the jars and sterilize in boiling water for 15 minutes. For more details, see the Chef's secret section on the back.
Marinated bell peppers are delicious in a pasta sauce or in a sandwich.
This recipe's acidity level means it can be canned using the boiling water technique.
- Sterilize jars by immersing in boiling water for about 5 minutes. The lids must
be new to ensure a proper seal. Soak lids in hot water before using.
- Fill jars, leaving a headspace of about 1 cm (½ in.).
- Place lids and screw bands on jars but do not over-tighten.
- Immerse jars in boiling water and boil for at least 15 minutes.
- Remove jars from water and let rest for 24 hours. The lids will be depressed
and make a sudden popping noise when the seal is tight.
- The jars can be stored for one year in a dark, dry, cool place.