"*" See Kitchen Notes for more information or links to special ingredients.
Cut the stem end off the top of the peppers about 1/4" below the cap. If desired, cut out the seed core, but it doesn't hurt to leave it in. Slice the peppers into desired thickness.
Scoop pepper slices into a clean jar*. Add the oregano leaves to the peppers. Pour enough liquid into the jars to cover the peppers.
Chile Peppers – This recipe can be used with just about any fresh chile peppers you can find. You could use just one type of chiles or mixed them up. My go to pepper is a hot pepper like jalapeño or spicy hot red/yellow pepper. This recipe would probably make great pickled bell peppers as well, but I haven't try it.
Sterilized jar – Since this makes only one pint, or less than one pint, to prepare the jar, washed it, don't dry. Heat in microwave on high for 2 minutes. Once the peppers are ready, remove from microwave and fill.
For a Quart of Pickled Peppers: – Increase ingredient to the following:
Recipe author: MJ of MJ's Kitchen