Roasted Sweet Red Peppers

6-8 small sweet red peppers (about 2 lbs)
2 large cloves garlic, unpeeled
1/2 cup dry white wine
1/2 cup white vinegar
1/4 cup cider vinegar
1/2 cup coarsely chopped onion
1 tablespoons sugar
1/2 tablespoon dried oregano or thyme
1 teaspoon pickling salt

Roast pepper and garlic until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle then peel and seed. Slice into strips about 1 inch wide.

Combine wine, vinegars, onion, sugar, oregano in a small stainless steel or enamel saucepan. Peel then mash roasted garlic with salt and add to the saucepan. Bring mixture to a boil over high heat, reduce heat and simmer 5 minutes.

Pack peppers into hot jars allowing 1/4 head space. Cover with brine and onion, allowing 1/2 inch of head space. Process 15 minutes for half-pint and pint jars. Makes about 4 half-pints.