MARINATED RED PEPPERS

MARINATED RED PEPPERS image

Number Of Ingredients 10

Ingredients

Marinated Bell Peppers
Yellow and Red Bell Peppers
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) Complete Guide to Home Canning

Steps:

Yield: About 9 half-pints Procedure: Select your favorite pepper. 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 skins on tough-skinned hot peppers using one of these two methods: Oven or broiler method to blister skins â Place peppers in a hot oven (400Â°F) or under a broiler for 6 to 8 minutes until skins blister. Range-top method to blister skins â Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. 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 hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers. Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 15 minutes in a water bath at a full rolling boil. Yield: About 9 half-pints * Note: It is possible to adjust the intensity of pickled jalapeÃ±o peppers by using all hot jalapeÃ±o peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeÃ±o peppers. For medium style: Use 2 lbs jalapeÃ±o peppers and 2 lbs sweet and mild peppers. For mild style: Use 1 lb jalapeÃ±o peppers and 3 lbs sweet and mild peppers.