Italian Pickled Banana Peppers |
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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 4 |
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I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain. Ingredients:
1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars) |
48 fresh garlic cloves (2 cloves per pint jar) |
1/4 cup canning salt (1/2 tsp per pint jar) |
1/2 cup olive oil (1 tsp per pint jar) or 1/2 cup vegetable oil, if you prefer (1 tsp per pint jar) |
4 cups 5% vinegar |
4 cups water |
3 cups sugar |
Directions:
1. WEARING GLOVES, Wash, core, and cut peppers into approximately 1 strips. Peel garlic cloves. Pack peppers into jars.
2. Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
3. Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).
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