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I need to remember how I did this. I bought a 2# bag of Sweet Pointed Peppers at Costco the other day. They are like Anaheim chiles in respect to size. The bag contained both orange and red peppers. I’ve never pickled peppers in this manner before, but I really do like pimientos and roasted pickled red peppers, so I thought I’d give this a try. It turned out good. Next time I will try using a white or red wine vinegar instead of the cider vinegar because I think the cider vinegar overwhelmed the peppers a bit.

  • Ingredients
  • 2# Sweet Pointed Peppers
  • 3 cups vinegar (I used cider vinegar, next time wine vinegar)
  • 2/3 cup water
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 clove garlic

Prepare the peppers by slicing off the tops and then cutting a slit down one side, top to bottom. Open the pepper flat. Discard seeds and loose membrane. Place the peppers in a single layer, skin side up, onto an ungreased baking sheet and slide them under a broiler. I had two batches. Move them around as they char, so that all parts are charred as evenly as possible. As you remove them from the broiler, place into a very large bowl with a cover and let them steam for 10-15 minutes. This helps the skin loosen and makes it easier to remove the skin. I found that the more char and the longer they sat in the bowl, the easier it was to just peel the skin off in one go.

While they are steaming, mix remaining ingredients together and bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes.

Fill your water-bath canner with water and set it over heat to prepare for canning. Set a tea kettle of water over a flame, too, in case you need more water. The recipe only makes four half-pints, so the water displacement in the canner is hard to judge and I ended up needing more boiling water; thus the tea kettle.

Remove and discard the skin from the peppers. Cut the peppers into pieces. Some of mine I cut into thin strips, like pimientos and the others I cut into larger rectangles. Drop pieces loosely into half-pint jars. Each jar should take about 2 roasted peppers.

Remove the garlic clove from the vinegar mixture. Pour vinegar mixture into the jars, leaving a 1/2″ of head space. Run a knife around the edges of each jar to release the air bubbles and then add more vinegar mixture as needed. You will probably have leftover vinegar mixture to use or discard.

Screw the lids on the jars and place them in a boiling water-bath canner., making sure there’s 2″ of water over the top of the jars. Bring to a boil again and then set the timer for ten minutes. At the ten-minute mark, remove from the canner. Voila! Done.

The lids should not be flexible once cool. If you press on the lid it should not pop back. Those that do not seal properly should probably be kept under refrigeration and eaten first.

Yield: 4 half-pints