Fire Roasted Red Peppers
Recipe type: Appetizer
Cuisine: American
  • 12 red Bell peppers
  • 2 large mouth, quart size mason jars
  • Brine
  • 2 cups water
  • 2 cups distilled vinegar
  • ⅛ cup salt
  • 1 tbsp. lemon juice
  1. Roast peppers on charcoal or gas grill until all sides are blackened
  2. Remove from grill and place peppers on a cookie sheet to cool. Do not stack on top of each other
  3. Once cool, cut each pepper in half and then remove the seeds, stem and outer skin
  4. Place water, vinegar, salt and lemon juice in a deep pot and stir until salt is dissolved, then bring to a boil over high heat.
  5. Place peppers into the brine and bring mixture back to a boil.
  6. Cook for 3 minutes and shut heat off
  7. Place peppers in the two mason jars and then pour the remaining brine into each jar, covering the peppers
  8. Let the jars rest for 10 minutes, uncovered to allow air to escape. Top off with brine if necessary
  9. Place lids on jars and put in the refrigerator for 2-3 months.
Recipe by The Spice Kit Recipes at