Recipe: Sweet & Hot Jalapeno Peppers

Here is one you might try Debbie:

Posted By: Betsy at TKL
Date: October 13th 1998

Marinated Peppers

United States Department of Agriculture, Extension Service

4 lbs firm peppers* (Bell, Hungarian, Banana, or Jalapeno)
1 cup bottled lemon juice
2 cups white vinegar (5 percent)
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)

Yield: About 9 half-pints.

* 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 lbs sweet and
mild peppers.

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

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 F) or broiler for 6-8
minutes or until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy
wire 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 or 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 according to the recommendations below:

Recommended process time for Marinated Peppers in a boiling-water
canner.

Raw Half Pints and Pints Process at Altitude:
0 - 1,000 ft - 15 minutes
1,001 - 3,000 ft - 20 minutes
3,001 - 6,000 ft - 20 minutes
Above 6,000 ft - 25 minutes