Marinated Bell PeppersMarinated Bell PeppersMarinated Bell Peppers

I was browsing through my canning books from my MFP class and found a recipe I must have missed over and over. There it was, the answer to my sister’s question. Can I make a jar of Italian marinated peppers that can mimic the flavor of the jars in the italian market. Since this recipe has a “oil” and “vinegar” as ingredients I had to read it a few times to make sure I wasn’t reading it incorrectly. I decided to give it a try and see if the flavors will be close…. And they are! So good and would never buy store bought again!

Marinated Bell Peppers

Marinated Bell Peppers
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Side Dish
Cuisine American
Servings 50

Ingredients
  

  • 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)

Instructions
 

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 – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.
  • Range-top method to blister skins – 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 jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
  • For hot style: Use 4 lbs jalapeño peppers.
    For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.
    For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers.
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