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LOCATION: Recipes >> Preserving >> Pickled Peppers 08

Print this Recipe    Pickled Peppers 08

Marinated Pickled Peppers
Makes 7 pint jars.

4 lbs sweet green, red or orange bell peppers, banana peppers, Hungarian
or Italian peppers
16 jalapeno peppers

4 cups white vinegar
2 cups bottled lemon juice
2 cups olive oil
1 cup coarsely chopped onion
2 Tbs. dried oregano leaves
4 tsp. pickling salt
2 cloves garlic (optional)
4 Tbs. prepared horseradish (optional)

For mild pickled
peppers, omit the jalapenos; for hotter pickles increase the number of
jalapenos per jar.

Wash peppers thoroughly. Remove stem core and seeds. Cut peppers
into quarters or slice into rings.

Bring vinegar, lemon juice and oil to a boil in a large stainless
steel or enamel saucepan. Add onion, oregano, salt, garlic and
horseradish (if using). Return mixture to a boil and boil gently
while packing jars.

Pack peppers and two jalapeno peppers snugly into a hot pint jar
to within 3/4" of top rim. Stir pickling liquid to ensure an even
mixture of liquid, oil and spices; add hot pickling liquid to cover
peppers to within 1/2" of top rim.

Affix lids and screw bands. Place jar in boiling water canner.
Repeat for remaining jars.

Cover canner; return water to a boil; process 15 minutes. Remove
jars. Cool 24 hours. Check jar seals. Remove screw bands. Label
and store jars in cool, dark place.

Note: The pickling liquid will have a cloudy appearance due to the
use of spices, onion and horseradish. This cloudiness does not
affect the quality of these pickles.

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