Preparing and Canning Pickled Vegetables
Bell, Hungarian, Banana, or Jalapeno
- 4 lbs firm peppers*
- 1 cup bottled lemon juice
- 2 cups white vinegar (5 percent)
- 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)
Yield: About 9 half-pints.
* 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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Caution: Wear plastic or rubber gloves and do not touch your face while handling or
cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
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 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 (400ºF) 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
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft
||Half-pints and pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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