Pickled Banana Peppers

Directions

1. Slice the banana peppers in half lengthwise. Rinse and throw away the seeds as well as any interior pulp. Combine the 4 c. water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight.
2. Drain;rinse well. In a large saucepan combine the 3 c. water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 min. Meanwhile pack banana peppers in warm clean half-pint jars, leaving 1/2 inch headspace. Add in one clove of garlic to each jar. Pour the warm vinegar mix over peppers, stirring the mix to keep the herbs proportionately distributed. Leave 1/2 inch headspace in each jar.
3. Prepare the lids according to manufacturer's directions. Wipe jar rims.
4. Adjust lids; process in boiling water bath for 10 min. Start timing when water returns to boiling.
5. Makes 5 or possibly 6 pints.