Sweet and sour roasted peppers with capers

[BonitaApplebum]

This is also from the Preserving Italy book.

I started with a bunch of bell peppers.



I roasted them under the broiler.



I let them steam for another 10 minutes, then peeled them and removed the seeds. It was kind of a pain. Then I cut them into small slices.



I added chopped parsley and capers to the peppers. Then I made the brine -- 1c water, 1c white vinegar, 1/4c sugar, 1 1/2 teaspoon salt, and finely chopped garlic, which I brought to a boil for two minutes and then poured over the peppers. I let it steep for an hour, and then jarred the peppers. Topped off with olive oil.

[Dagstag v 2.0]

Yum! I might have to get this book. I assume it has real canning recipes but also shit you put in a jar and keep in your fridge?

[BonitaApplebum]

Yes, I didn't have enough jars/lids to do "real" canning, but I wanted to put some stuff up. Once my Amazon order is here I can try some of those recipes.