Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Banana peppers
1 ts Dried oregano
4 c Water
5 cl Garlic -- up to 6 cl
1/3 c Salt
3 c Water
1 1/2 c Vinegar
4 ts Dried basil -- crushed
Slice the banana peppers in half lengthwise. Rinse and discard the
seeds as well as any interior pulp. Combine the 4 cups water and the
salt. In a large bowl cover peppers with the salt solution. Let stand
overnight. Drain; rinse well. In a large saucepan combine the 3 cups
water, the vinegar, basil, and oregano. Bring to boiling. Reduce
heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana
peppers in hot clean half-pint jars, leaving 1/2" headspace. Add one
clove of garlic to each jar. Pour the hot vinegar mixture over
peppers, stirring the mixture to keep the herbs evenly distributed.
Leave 1/2" headspace in each jar. Prepare the lids according to
manufacturer's directions. Wipe jar rims. Adjust lids; process in
boiling water bath for 10 minutes. Start timing when water returns to
boiling.
