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BANANA PEPPERS




Source of Recipe


TOH friend Patti Rake Neuman


List of Ingredients




Banana peppers (cut into rings)
Garlic cloves or mince garlic
Vegetable Oil

For the brine:
Pickling Salt
Vinegar
Sugar


Recipe



BANANA PEPPERS

Wash peppers and slice into rings or strips, I also deseed them.
Into each sterlized jar (I use ½ pint jars, so this measurement is for that size jar),
add 1 small clove of garlic (or ¼ tsp. minced) and 1 tsp. veg. oil.
Pack peppers on top.

Bring to boil: 1 gallon Vinegar; ½ C. Pickling Salt and 2 C. Sugar.
Pour hot brine over peppers to within ½ inch or so of top. Wipe rims and seal.
Hot water bath for 15 min.
Remove from canner and set right side up under towels to keep hot as long as possible, leaving sit on counter for at least 24 hours.

*this brine recipe will make approx. 8 pints.