Pickled banana peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Banana peppers |
| 1 | teaspoon | Dried oregano |
| 4 | cups | Water |
| 5 | TO 6 cloves garlic | |
| ⅓ | cup | Salt |
| 3 | cups | Water |
| 1½ | cup | Vinegar |
| 4 | teaspoons | Dried basil, crushed |
Directions
Slice the banana peppers in half lengthwise. Rinse and discard the seeds as well as any interior pulp. Combine the 4 cups water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight.
Drain;rinse well. In a large saucepan combine the 3 cups water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving ½ inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave ½ inch headspace in each jar.
Prepare the lids according to manufacturer's directions. Wipe jar rims.
Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling. Makes 5 or 6 pints.
Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@...> on May 29, 1997