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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

PICKLED BANANA PEPPERS Recipe

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This recipe for PICKLED BANANA PEPPERS is from Favorite Recipes from the The Kyler/Mays Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
You can calculate the ingredients based on the number of pints you want to create.

18 peppers filled 4 pint jars. Wear gloves!!

Pick the peppers, slice and fill the jars and then calculate the amount of other ingredients accordingly.
Recipe below is needed PER PINT

3/4 cup white vinegar
1/4 cup water
1/8 cup sugar
1/4 tsp tumeric
1 clove garlic
1 tsp pickling salt
Directions:
Directions:
You can calculate the ingredients based on the number of pints you want to create.
18 peppers filled 4 pint jars. Wear gloves!!

Pick the peppers, slice and fill the jars and then calculate the amount of other ingredients accordingly

Directions:
Prep the peppers by slicing them on the diagonal in 1/4 inch slices. You can either leave the seeds or remove them. Keep in mind that the seeds add heat.
Make the pickling liquid in a medium stainless steel, enamel, or nonstick heavy saucepan by combining vinegar, water, sugar, and tumeric.

Add 1 clove of garlic and 1 tsp of pickling salt to each hot sterilized pint jar and then pack with pepper rings. Leave a 1/4 inch headspace.

Pour hot pickling liquid over the peppers (make sure to maintain the headspace). Wipe jar rims and adjust lids.
Process filled jars in a boiling water canner for 10 minutes (make sure that you start timing when the water has returned to a boil). Remove jars and let cool.

 

 

 

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