Main Dishescreativecanning
Marinated Peppers
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.
👥 32 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
📝 Preparation Steps
1
Prepare boiling water canner, jars, and lids. Keep jars hot.
2
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.
peppers (any firm fleshed type including bell, Hungarian, banana, jalapeño, or a mix)4 lbs
3
(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.
peppers (any firm fleshed type including bell, Hungarian, banana, jalapeño, or a mix)4 lbs
4
In a saucepan, combine lemon juice, vinegar, oregano, oil, onions, and horseradish (if using). Heat to boiling, stirring well.
5
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).
Salt (1/4 tsp per half-pint jar or 1/2 tsp per pint jar)garlic (quartered (optional))2 cloves
6
Pack peppers into jars. Ladle hot, well-mixed pickling solution over peppers, leaving 1/2-inch headspace.
peppers (any firm fleshed type including bell, Hungarian, banana, jalapeño, or a mix)4 lbs
7
Remove air bubbles, adjust headspace, wipe rims, and apply lids and bands fingertip tight.
8
Process pint or half pint jars in a waterbath canner for ⏱️ 15 minutes, adjusting for altitude (see notes).
9
Cool 12–⏱️ 24 hours, check seals, label, and store.
Nutrition Facts
calories
78 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
6 mg
protein Content
1 g
carbohydrate Content
4 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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