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