We took my visiting in-laws to the farmers market last week and bought a bushel of sweet red peppers. My mother-in-law couldn't figure what the heck I was going to do with them all or how we could eat a whole bushel before they spoiled. Fortunately, I had a clever plan.
give the peppers as much heat as the grill will muster and turn often until they get black on the outside, then take a sharp knife and scrape off the blacken outer skin (some people pop them into a paper bag straight off the fire to make this easier) scrap off the pips and cut the peppers into strips. Try not to eat too many. They will be candy sweet at this point, so that is harder than it sounds. About a quarter of ours magically vanished before the final step.
sterilize the jars and lids, pack the peppers in with a couple of cloves of garlic and enough olive oil to top up the jar. Put the filled jars in boiling water for about five or ten minutes, then remove and tighten the lids. As they cool, they will seal
Viola, summer in a jar.