George's Favorite Banana Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6"-8" banana peppers
solution of equal parts vinegar, white sugar, and water
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Directions: |
Directions:Use plants that produce peppers that are not hot. If you aren't positive they aren't hot use rubber gloves---VERY IMPORTANT.
1. Harvest peppers when they are the size you prefer about 6"-8". Once in a while there will be a red one. They look pretty in the jars.
2. Cut peppers in half, throw away the seeds, and cut out any bad places. Blanch peppers in boiling water for two minutes.
3. Put blanched peppers in cold water then place upside down on a bath towel.
4. Sterilize pint-size glass jars--dip lids (self sealing) and screw tops in hot water.
5. Place peppers in jars--turn jar sideways and lay peppers in. Try to keep peppers from being in top part of jar.
6. Turn jars upside down so any extra water can drain off.
7. Heat vinegar solution equal parts vinegar, white sugar, and water with an extra smidgen more sugar.
8. Pour vinegar solution into jars filled with peppers within 1/2"-3/4" of top. Add lid and screw on tightly. Turn jars upside down for 30 minutes to assure all the peppers are covered.
9. Place in refrigerator for three weeks then freeze. These keep much better than processed and don't change color.
10. People with big families may want to use quart jars rather than pint. Phyllis prefers pint. |
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Personal
Notes: |
Personal
Notes: Phyllis made these a lot for George. Kent and Sue love them too, especially on sandwiches.
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