Marinated Peppers

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Canning marinated peppers is a tested NCHFP recipe that turns fresh peppers into tangy, deli-style jars with real richness. Unlike most pickled pepper recipes, this one includes oil in the marinade, which carries the oregano and onion flavor and makes the finished peppers perfect for sandwiches, antipasto boards, pizza, and quick weeknight meals.

Prep Time10

Cook Time5

Canning Time15

Total Time30

Course: pickles

Cuisine: American

Keyword: Marinated Peppers, pickled peppers

Servings: servings, Makes 9 half pint jars (or 4 to 5 pints)

Equipment

Water Bath Canner

Ingredients

4 lbs peppers any firm fleshed type including bell, Hungarian, banana, jalapeño, or a mix
1 cup bottled lemon juice
2 cups white vinegar 5 percent acidity
1 tbsp oregano leaves dried
1 cup olive oil
1/2 cup onions chopped
2 cloves garlic quartered (optional)
2 tbsp prepared horseradish optional
Salt 1/4 tsp per half-pint jar or 1/2 tsp per pint jar

Instructions

Prepare boiling water canner, jars, and lids. Keep jars hot.
Wash peppers. Leave small peppers whole and slash 2 to 4 slits in each small pepper to allow the marinade to reach the center. For large peppers, slice or quarter each pepper. Flatten whole peppers and pepper slices if cupped so they fit in the jars better.
(Optional) For tough-skinned hot peppers, blanch briefly or blister skins (400°F oven or broiler 6–8 minutes, or on a wire-mesh-covered burner) until skins blister. Cool peppers. Cover with a damp cloth for several minutes, then peel as needed.
In a saucepan, combine lemon juice, vinegar, oregano, oil, onions, and horseradish (if using). Heat to boiling, stirring well.
Add salt to each jar (1/4 tsp per half-pint or 1/2 tsp per pint). If using garlic, add about 1/4 clove per half-pint (double for pints).
Pack peppers into jars. Ladle hot, well-mixed pickling solution over peppers, leaving 1/2-inch headspace.
Remove air bubbles, adjust headspace, wipe rims, and apply lids and bands fingertip tight.
Process pint or half pint jars in a waterbath canner for 15 minutes, adjusting for altitude (see notes).
Cool 12–24 hours, check seals, label, and store.

Notes

Use bottled lemon juice and 5% vinegar. Lemon juice is more acidic than vinegar and is required for preservation. Don't skip the lemon juice, and use bottled not fresh. The vinegar can be any vinegar standardized to 5% acidity. White and cider vinegar work well. Balsamic or white balsamic can also work, but they're sometimes overwhelming. If using, only use a small portion of those, and keep the rest white vinegar.

Don’t change the oil ratio. This is one of the few tested canning recipes that includes oil, and the balance of oil to acid matters. Because the marinade contains oil, wipe rims very thoroughly before applying lids.

Pick firm peppers and prep well. Firm peppers hold texture best; slash whole peppers to prevent trapped air. Blister/peel tough-skinned hot peppers for easier packing and better flavor/texture.

Storage and flavor: Oil and vinegar will separate (normal—swirl before serving). For best flavor, wait about a week, and use within about a year for peak quality.

Altitude Adjustments

This is a simple waterbath canning recipe, but it's important to adjust the processing time to altitude to ensure safe processing. The altitude adjustments are as follows:

0–1,000 ft: 15 minutes
1,001–3,000 ft: 20 minutes
3,001–6,000 ft: 20 minutes
Above 6,000 ft: 25 minutes

This recipe is only tested in pint or half pint jars, and the canning times are the same for both jar sizes.

Nutrition