I picked bell peppers from Garth and Susie's greenhouse and chilli peppers from Doug's and roasted them until their skins blackened. After subduing a squealing smoke alarm (multiple times) I let them cool in a brown paper bag, rubbed off their skins and then cut them into strips. Once in the jars, I poured over a hot mixture of olive oil, cider vinegar, salt and garlic and then sealed them. It was a fair amount of work but two weeks later the flavours had all mingled beautifully and I was well-rewarded. I am trying to ration myself to a few spoonfuls of luscious peppers a week but since I discovered how they taste on toasted sourdough with chevre and fresh herbs I suspect it is a futile endeavour. Farewell summer. Bring on summer!
