Recipe from: United States Department of Agriculture, Extension Service
Servings: About 9 half-pints.
4 pounds firm peppers
1 cup bottled lemon juice
2 cups white vinegar — 5 percent
1 tablespoon oregano leaves
1 cup olive or salad oil
½ cup chopped onions
2 cloves garlic, quartered, optional
2 tablespoon prepared horseradish, optional
Select your favorite peppers — It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style)
For medium style: Use 2 pounds jalapeño peppers and 2 pounds sweet and mild peppers.
For mild style: Use 1 pound jalapeño peppers and 3 pounds sweet and mild peppers.
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°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 ¼ garlic clove (optional) and ¼ teaspoon salt in each half pint or ½ teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving ½-inch headspace.