These marinated red bell pepper preserves are a fiery and flavorful condiment that will keep you warm through the winter. These preserves have it all – fragrant allspice spheres, the lip-puckering bite of vinegar, bay leaves and peppercorns, sugar, and salt. These red pepper preserves are perfect for spicing up any sandwich or platter.
Marinated Red Pepper Preserves [Vegan]
- 2 1-liter jars
- 6 cups red bell peppers, cleaned, trimmed and sliced in half or quarters (depending on size)
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 4 tablespoons sugar
- 2 1/2 tablespoons salt
- 4 peppercorns
- 4 bay leaves
- 3 allspice
- 1/2 of 1 head of garlic, peeled and divided into cloves
- Sterilize jars in a hot water canning pot.
- In a large pot, combine all marinade ingredients except garlic. Bring to a boil.
- Add garlic and sliced bell peppers, and cook just until peppers soften and become pliable – this can take anywhere from two minutes to eight minutes, depending on the size of the peppers, just make sure not to overcook!
- Distribute peppers into sterilized jars, and cover with marinade, leaving 1/2 an inch of headspace. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly – the air should be able to escape between the lid and the rim for the jar to seal properly).
- Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).