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Pickled Banana Peppers Recipe

by Global Cookbook

Ingredients

2 lb Banana peppers 1 tsp Dry oregano 4 c. Water 5 x TO 6 cloves garlic

1/3 c. Salt 3 c. Water 1 1/2 c. Vinegar 4 tsp Dry basil, crushed

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.

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