Marinated Peppers

4 lbs firm peppers (Bell, Hungarian, Banana, or Jalapeno) (NOTE)
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)

NOTE: All peppers can be roasted first also if wanting to. (Directions below)

For hot style: Use 4 lbs jalapeno peppers. (or other hot pepper)
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.

Select your favorite pepper. Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. 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 (400 degrees F) or broiler for 6 to 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. Process in pressure canner.

Raw Half Pints and Pints Process at Altitude: 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

Makes about 9 half pints