Luscious Pickled Peppers

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   The first thing you must do is roast the peppers. I use a silpat and a 1/2 sheet pan to roast the peppers. Turn the oven to 400, roast the peppers for 20 minutes, turn them over and roast for an additional 20 minutes. As soon as you take them from the oven, place them in a large bowl (or 2) and cover with foil. Let them steam for 30 minutes. Now you can go back and remove the skins easily. After you remove the skins, open them and de-seed them. Continue on to slice the peppers, I slice them about 1/4 inch wide and 1 inch long. Place these in a bowl and prepare your hot water bath canner if you are using. Sterlize your jars. In the meantime, in a dutch oven, pour the vinegar, salt and sugar in and bring them up to a simmer, then you can shut the flame. Peel the garlic cloves and chop finely. Remove the jars from the water bath and fill with peppers and bits of garlic. Pour the vinegar mixture over the peppers and seal each jar. Process the jars in the canner for 15 minutes. Take them out and listen for the lids to seal. Try to wait at least a day before sampling, a week would be better.

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