4 lb Firm peppers*
1 c  Bottled lemon juice
2 c  White vinegar (5 percent)
1 tb Oregano leaves
1 c  Olive or salad oil
1/2 c  Chopped onions
2    Garlic cloves; quartered
-- (optional)
2 tb Prepared horseradish
-- (optional)

Yield: About 9 half-pints.

(Bell, Hungarian, Banana, or Jalapeno)

* Note: It is possible to adjust the intensity of pickled jalapeno peppers
by using all hot jalapeno peppers (hot style), or blending with sweet and
mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

Procedure: Select your favorite pepper. Caution: If you select hot peppers,
wear rubber or plastic gloves while handling them or wash hands thoroughly
with soap and water before touching your face.

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 in
order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or
broiler method: Place peppers in a hot oven (400 degree F) or broiler for
6-8 minutes or until skins blister. Range-top method: Cover hot burner,
either gas or electric, with heavy wire mesh. Place peppers on burner for
several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This will
make peeling the peppers easier. After several minutes of cooling, peel
each pepper. 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 half pint or 1/2 teaspoon per pint. Fill jars with
peppers, add hot, well-mixed oil/pickling solution over peppers, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Peppers in a boiling-water
canner.

Style of Pack: Raw. Jar Size: Half-pints and Pints. Process Time at
Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of