Fire-Roasted Pickled Sweet Red Peppers

• 6 -8 small sweet red peppers (about 2 pounds)
• 1 large garlic clove, unpeeled
• 1/2 cup dry white wine
• 1/2 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup onion, chopped
• 2 tablespoons granulated sugar
• 1/2 tablespoon dried oregano (or 1T fresh)
• 1 teaspoon pickling salt

1. Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
2. Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
3. Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.

sweet red peppers, garlic, white wine, white vinegar, cider vinegar, onion, sugar, oregano, pickling salt

Taken from www.food.com/recipe/fire-roasted-pickled-sweet-red-peppers-310738 (may not work)