Notes: 4 waste bell peppers will make 2 medium sized jars. This method can be used to preserve peppers for several months.
Preheat your oven at its highest temperature or use the broil function.
Wash waste bell peppers, cut them in half lengthwise, remove the seedpod and stem, rub their exterior with a light coating of oil and place them flat side down onto a baking sheet.
Roast the peppers in the oven until their skins begin to blister and turn black.
Remove the peppers from the oven and immediately place them in a bath of ice water.
Remove and discard the skin from the flesh of the bell peppers, then cut into quarters.
Layer the pieces of peppers into sterilized medium sized jars.
Combine the olive oil with vinegar and salt and pour over the peppers until fully submerged, trying to remove any air bubbles which may be hiding among the peppers.
Place the uncovered jars into a pot and fill the pot with water until it almost reaches the rim of the jars. Heat the pot, boiling the water around the jars for 5-10 minutes. Cap the jars tightly and allow to cool to room temperature.
Time (1hr) x Local living wage ($13.50) + Est. Expenses & Utilities ($3) / Jars = $8.25 per jar