Cascading Kitchen Notes
Our favorite pepper to marinate in this fashion is the Padron. The pepper oil that is left in the jars after we eat the peppers is the REAL reason we make these. We use a drizzle of padron oil to spice up our tomato juice, we use it in salad dressings or a drizzle over a grain dish.....or.
Marinated Padron Peppers
Or Bell, Hungarian, Banana, Jalapeño
This recipe is courtesy of the National Center for Home Food Preservation
- 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: If you're working with a number of pepper varieties it is possible to adjust the intensity of pickled peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
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.
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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Raw||Half-pints and pints||15 min||20||20||25|