Pickled sweet Peppers

Makes 6- 500 ml jars

Ingredients

18 large peppers (3 lbs. after BBQ cleaned and skinned)

12 gloves peeled whole garlic

6 tables spoon kosher salt

6 tablespoons pickling spice

6 tbsp. dried vegetable soup flakes

3 cups vinegar

8 cups water (boiled)

2 cups white sugar

4 tsp. whole peppercorns

Preparing the peppers

Wash peppers and place on BBQ on high heat. Turn the peppers every few minutes until peppers are blackened on the outside. ( ensure that ¾ of the peppers are blackened)

Remove from BBQ and place in a container and cover  for 2 hours ( you can cover with a plastic bag. ) This creates steam which will help the removal of the skins

Under running water remove skin and remove seeds and veins. ( you can leave whole or slice)

Preparation jars

Steam Pressure cooker method

Sterilizing jars

Place 4 jars and lids into pressure cooker sitting on trivet. Add 1 inch of water to the bottom of pressure cooker

Sterilize for 5 minute. Remove jars and place on a dry kitchen towel.

Repeat until all jars are sterilized.

Water bath method

Preparation and set-up of jars and canning tools

Set-up a table with a large beach towel on it.

Wash canning jars, lids and rims. Put jars upside down on towel and place lids and rims on towel. Wash jar lifter, magnetic lid lifter and ladle. Place on towel.

Boiling tools and jars.

Use a 12-20 qt. pot for boiling water.

When water is boiling add jars, rims, lids, jar lifter and magnetic lid lifter. Boil for 1 minute and remove jar lifter and magnetic lid lifter using a pair of tongs. Let jar lifter cool down and then use to remove jars. Remove lids and rims with magnetic lid lifter. Place all boiled items towel.

Making the peppers

In a large bowl add

6 tables spoon kosher salt

6 tablespoons pickling spice

6 tbsp. dried vegetable soup flakes

3 cups vinegar

2 cups white sugar

4 tsp. whole peppercorns

Mix for 1 minute

Add cleaned, skinned and seeded peppers and mix well for 1 minute

Let sit for 4 hours at room temperature

Put peppers in jars until the jar is ¾ full

Fill all jars with peppers

Pour remaining liquid from bowl equally into the jars

Top off with boiled water leaving ¼” of space at the top of the jar.

Hand tighten lid onto jars. Shake each jar for 1 minute ensuring salt and sugar are mixed in.

(check the bottom of the jar)

Place jars into pressure cooker on the trivet. Add enough water covering up to 1/3 of the jars. Cook on high pressure (or manual pressure for 5 minutes)

Repeat process until all jars and done.

Tighten jar lids.

Final cooking of Pepper

Water Bath method

Placed jars in boiling water ensuring that the jars and lids are completely covered with boiling water. Boil for 5 minutes. Remove from water using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims, shake jar vigorously for 30 seconds and then store in a cool dry place.