Marinated Peppers

Gather

Ingredients

• 4 lb firm peppers (bell, Hungarian, banana, or jalapeño)
• 1 cup bottled lemon juice
• 2 cups white vinegar (5% acidity)
• 1 tbsp oregano leaves
• 1 cup olive or salad oil
• ½ cup chopped onion
• 2 garlic cloves, quartered (optional)
• 2 tbsp prepared horseradish (optional)
• ¼ tsp canning salt per half-pint jar

Preserve

Instructions

1. 01

   Wear gloves when handling hot peppers. Wash peppers and slash whole peppers 2–4 times; quarter large peppers.

2. 02

   Blanch or blister tough-skinned peppers, cover briefly with a damp cloth, then peel. Flatten whole peppers.

3. 03

   Combine lemon juice, vinegar, oregano, oil, and onion; add optional garlic and horseradish. Bring to a boil while mixing thoroughly.

4. 04

   Add optional ¼ garlic clove and ¼ tsp salt to each half-pint. Pack peppers and cover with hot, well-mixed marinade, leaving ½-inch headspace.

5. 05

   In a boiling-water canner, wipe rims and apply lids. Process half-pints or pints for 15 minutes (base time).
   Calculate your elevation adjustment →