Pickled hot banana peppers

Yield: 1 Servings

Measure Ingredient
\N \N Hot banana peppers
1 quart White vinegar
1 quart Water (up to)
2 \N Cloves garlic
½ cup Salt
1 teaspoon Olive oil

From: Judy Howle <howle@...>

Date: Sun, 21 Jul 1996 17:48:31 -0500 Cut peppers in 1" circles. Put in sterilized large mouth jar(s). Cover with salt solution: ½ cup plain salt to ½ gal. water.

Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jar(s).

Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add 1 tsp.

olive oil to each qt. If you use pint jars, add ½ tsp.

She does not mention processing the peppers and the salt and vinegar would probably preserve them, but to be safe, I would process them for 15 minutes in a boiling water bath. If processed for 15 min. jars do not have to be sterilized first.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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