Recipe - Pickled Banana Peppers

2 pound Banana peppers
1 teaspoon Dried oregano
4 cup Water
5 TO 6 cloves garlic
1/3 cup Salt
3 cup Water
1 One half cup Vinegar
4 teaspoon 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
halfpint jars, leaving One half inch 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 One half inch 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. Makes 5 or 6 pints.

Posted to MCRecipe Digest V1 #622 by Nancy Berry nlberry@prodigy.net on
May 29, 1997