Pickled banana peppers

Yield: 1 Servings

Measure Ingredient
2 pounds Banana peppers
1 teaspoon Dried oregano
4 cups Water
5 \N TO 6 cloves garlic
⅓ cup Salt
3 cups Water
1½ cup Vinegar
4 teaspoons Dried basil, crushed

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

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