Recipe: Marinated Peppers

MARINATED PEPPERS

Bell, Hungarian, banana, or jalapeno

4 lbs. firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

* Note: It is possible to adjust the intensity of
pickled jalapeno peppers by using all hot jalapeno
peppers (hot style), or blending with sweet and mild
peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lb
sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs
sweet and mild peppers.

YIELD: About 9 half-pints

PROCEDURE: Select your favorite pepper. CAUTION: IF
YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES
WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP
AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left
whole. Large peppers may be quartered. Wash, slash two
to four slits in each pepper, and blanch in boiling water
or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following
methods: Oven or broiler method: Place peppers in a hot
oven (400 degrees F) or broiler for 6-8 minutes or until
skins blister. Range-top method: Cover hot burner,
either gas or electric, with heavy white mesh. Place
peppers on burner for several minutes until skins
blister.

Allow peppers to cool. Place in pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes of cooling, peel each pepper.
Flatten whole peppers. Mix all remaining ingredients in
a saucepan and heat to boiling. Place 1/4 garlic clove
(optional) and 1/4 teaspoon salt in each half pint of 1/2
teaspoon per pint. Fill jars with peppers, add hot,
well-mixed oil/pickling solution over peppers, leaving
1/2-inch headspace. Adjust lids and process.

Recommended process time for MARINATED PEPPERS
in a boiling-water canner
half pints or pints, 15 minutes.