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
- 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)
- 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.