Marinated Peppers — NCHFP
Tested NCHFP boiling-water canning recipe for marinated peppers.
Ingredients
Marinated peppers
- 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
- 1/2 cup chopped onions
- 2 garlic cloves quartered, optional
- 2 tbsp prepared horseradish optional
- 1/4 tsp salt per half-pint; 1/2 teaspoon per pint
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 9 Half-pint or pint canning jars Yield about 9 half-pints.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wear gloves when handling hot peppers. Wash peppers, slash 2 to 4 slits in whole peppers, and peel tough-skinned peppers by blanching or blistering.
- Flatten whole peppers after peeling; quarter large peppers if desired.
- Combine bottled lemon juice, vinegar, oregano, oil, onions, and optional horseradish and heat to boiling.
- Place 1/4 garlic clove if using and 1/4 teaspoon salt in each half-pint or 1/2 teaspoon salt in each pint.
- Fill jars with peppers and hot, well-mixed oil/pickling solution, leaving 1/2-inch headspace.
- Process half-pints or pints 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use bottled lemon juice, 5% acidity vinegar, and the tested proportions. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-peppers/