Jarred Roasted Pepper Salad for Winter – with Garlic and a Flavorful Marinade

Preparation method

• Choosing the jars
  For this recipe, I used small jars, approximately 400 ml each. The final number of jars may vary depending on the size of the peppers and how tightly they are packed into the jars.
• Roasting the peppers
  Roast the peppers until the skin is charred in places and the flesh becomes soft.
  Immediately after roasting, place them in a large bowl, sprinkle with coarse salt, and cover. Let them cool and steam for a few minutes. This will make the skins much easier to remove.
  
• Saving the Pepper Juices
  Peel the roasted peppers, remove the seeds, and leave them to drain thoroughly in a colander or bowl.
  Here’s a little trick I really don’t want you to skip. As the peppers drain, they will release a wonderfully flavorful juice. Collect it and save it for the marinade.
  In my case, from approximately 4 kg of raw peppers, I ended up with about 1.4 kg of roasted and peeled peppers and approximately 250 ml of pepper juice.
  If a few seeds remain on the peppers and you feel the need to rinse them, do so quickly, then leave them to drain thoroughly again.
  
• Preparing the Marinade
  In a large saucepan, combine the reserved pepper juices, water, vinegar, salt, sugar, whole black peppercorns, and mustard seeds.
  Place the saucepan over the heat and let the marinade simmer gently for about 2–3 minutes, just until the salt and sugar dissolve and the spices release their flavors. Remove from the heat and keep the marinade hot for filling the jars.
• Preparing the Garlic and Peppers
  Peel the garlic and slice it. Cut the well-drained peppers into medium-sized strips, place them in a bowl, and gently toss them with the oil and garlic, making sure they are evenly coated.
• Prepare the clean jars and start filling them with the peppers. Don’t pack them too tightly. Fill the jars to about three-quarters full, leaving enough room for the marinade.
• Pouring in the Hot Marinade
  Gradually pour the hot marinade over the peppers. To help the liquid reach all the spaces between the peppers and prevent air bubbles from forming, I use a wooden skewer.
  Gently insert it along the inside edge of the jar and move it around between the peppers. This helps the marinade flow into all the gaps and release any trapped air bubbles.
  
• If needed, add more marinade until the peppers are completely covered, leaving the recommended headspace at the top of the jars.
  Wipe the jar rims thoroughly and seal with clean, properly fitting lids in good condition.
• Processing the Jars
  For safe room-temperature storage, it’s important to heat-process the jars using a tested preservation method that is appropriate for acidified foods and for the vinegar ratio used in the recipe.
  After processing, allow the jars to cool slowly and avoid moving them unnecessarily. Once completely cooled, check the lids and store the jars in a cool, dark, and dry place.
• How to Serve the Roasted Pepper Salad
  These roasted peppers are delicious served alongside many of the hearty dishes we enjoy during the colder months.
  Serve them with roasted meats, potatoes, beans, stews, or other comforting dishes.
  They’re also delicious in a simple salad or, why not, straight from the jar with a piece of fresh bread.
• Storage
  After proper processing and complete cooling, store the jars in a cool, dark, and dry place. Before consuming, always check the lid and the appearance of the contents.
  If you notice a bulging lid, leakage, mold, unusual fermentation, or an off smell, do not consume the contents of the jar.
  Happy preserving for the winter, and I hope you find this recipe useful!