Sweet peppers are ripening so that means it’s time to do a little preserving so we can enjoy them in the winter as well.
This morning we pickled and packed a little over three pounds of a mix of corno, bell and Italian peppers.
This afternoon I fired up the grill and we roasted another three pounds over the fire.
Some of these are going to be part of tonight’s dinner, but the rest will be canned tomorrow after they’ve cooled. I love roasted peppers in all those stews and meat dishes the Mrs makes in winter!
Related: Sage’s best pickled pepper recipe.