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Hot Peppers Marinated in Oil

Source of Recipe


Colorado State University Cooperative Extension






List of Ingredients



• 3 lbs. hot peppers (jalapenos or other varieties)
  
• 7 to 14 cloves garlic
  
• 7 Tbsp dried oregano
  
• 5 cups vinegar
  
• 1 cup water
  
• 1 Tbsp plus 1 tsp pickling salt
  
• 3/4 cup vegetable or olive oil *
  






Instructions



1. Wash peppers. Make two small slits in each whole pepper.
   
   
2. Pack one or two garlic cloves and 1 tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch headspace.
   
   
3. Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than 2 tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pre-treated lids. Process in boiling water bath for 15 minutes at 6,000 feet or less; or 20 minutes if above 6,000 feet. For best flavor, store jars 5 to 6 weeks before opening.
   
   Makes 7 to 8 pints.
   
   * Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil (http://www.ext.Colostate.edu/pubs/foodnut/0931.html) and follow EXACTLY the recommended procedures and tested recipe as it appears above.