Roasted Peppers for Winter

How to prepare roasted peppers for winter

1. Roast the peppers in the oven or on the stovetop/grill and then peel them and remove seeds following the instructions here. Clean the peppers over a bowl to collect as much of their released juice as possible. Strain this juice through a fine sieve (in case seeds fell in) and set aside.
2. Put vinegar in a deep bowl. Pass each cleaned pepper through the vinegar so it is completely covered.
3. Put vinegar on the bottom of each sterilized jar (keep them in the oven at 200C for about 20 min) just enough to cover the bottom.
4. Arrange the cleaned peppers in jars, pressing gently with your hand so they settle better. You will notice that the peppers almost cover themselves with their own juice when pressed.
   * you can make alternating layers of red and yellow peppers in jars for a better look; or if using small jars you can make two vertical layers
6. In a small pot, put the remaining ingredients plus the juice released by the roasted peppers and bring to a boil, stirring to dissolve the salt. Pour this mixture over the peppers until they are perfectly covered. Close the jars, tap them lightly on the table with their bottoms to help the peppers settle and distribute the liquid, then open the jars again and top up with liquid if needed. Seal or screw the jars tightly. At this point you can store the jars long-term in the refrigerator.
7. In a deep pot, place the jars with water reaching below the lid and boil for 10 minutes from the moment the water starts boiling. Remove the jars from the pot and place them upside down until they cool (this seals the jars).
8. Store in a cool place.

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