I like to use red bell peppers or sweet italian pepper. Roasted red peppers are rich in many vitamins and minerals.
There are two common ways to roast a red bell pepper: in the oven or over an open flame (on a gas cooktop or an outdoor grill). Eitherway them cut-sides down on a parchment-lined baking sheet.
1. Cut the peppers into halves, removing the stem, membrane, and seeds.
2.Lay them cut-sides down on a parchment-lined baking sheet.
3. Roast the peppers at 200degrees Celsius (25 minutes) until blistered and blackened, turning as necessary.
4. Place the roasted peppers in a bowl (with salt,optional) and cover with plastic wrap/aluminium foil, and let the peppers cool completely.
5. Remove the skins. They will slip right off.
6. Put them is freezer bags and store them for the winter.
7. Add pickling vinegar, peppercorns to taste. You can add horseradish, garlic,etc. Let them sit for 1hour. Taste again and pack the peppers into sterelised jars, the juice need to cover the peppers.Put the lid and and sterilize at bain-marie for 20 minutes from the moment the water boils.
8. Using fresh roasted pepper for salad add balsamic vinegar, salt and garlic (optional).
Enjoy!!