Pickled hot banana peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Hot banana peppers | ||
| 1 | quart | White vinegar |
| 1 | quart | Water (up to) |
| 2 | Cloves garlic | |
| ½ | cup | Salt |
| 1 | teaspoon | Olive oil |
Directions
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.
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .