Saturday, September 24, 2022

Marinated Red or Yellow peppers...

 

Marinated Peppers, you can use red, yellow, orange or purple...

4 lbs firm peppers

1 cup bottled lemon juice

2 cups white vinegar

1 tbsp oregano leaves

1 cup olive or salad oil

1/2 chopped onions

2 cloves of garlic, quartered

Yield : about 9 half pints

Peppers may be left whole. Large peppers may be quartered. Was, slash two to four slits in each pepper, and blanch in boiling water. Or blister skins of tough skinned peppers using the oven method. 

Oven method, place peppers in a hot oven (400 degrees) until skins blister.

After skins blister place peppers in a pan and cover with a damp cloth, or brown paper bag. This helps make the peppers easier to peel. Cool for 10 minutes then peel off the skin. 

Flatten whole peppers, Mix all the remaining ingredients in a saucepan, heat to boiling. Place 1/4 garlic clove or small clove and 1/4 teaspoon salt in each warmed 1/2 pint jar. Fill hot jars with peppers. If using 1 pint use 1/2 teaspoon salt per jar. Remove air bubbles, leave 1/2 inch head space. Wipe rims of jars, add lids and process for 15 minutes. Water bath or steam canner...



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