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PICKLED PEPPERS




Source of Recipe


GRANDMA


List of Ingredients




4 lbs. firm peppers**
1 cup bottled lemon juice
2 cups white vinegar
1 Tablespoon oregano leaves
1 cup olive or salad oil
½ cup chopped onions
2 cloves garlic, quartered (optional)
2 Tablespoons prepared horseradish (optional)


Recipe



Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper.

Place peppers in a hot oven (400° F) or broiler for 6-8 minutes or 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 ¼ garlic clove (optional) and ¼ teaspoon salt in each half-pint or ½ teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and process in a hot water bath for 20 minutes.


**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.

if using hot peppers always wear gloves, and/or wash hands thoroughly after touching. DO NOT TOUCH YOUR FACE!