| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Banana peppers |
| 1 | ts | Dried oregano |
| 4 | c | Water |
| 5 | TO 6 cloves garlic | |
| 1/3 | c | Salt |
| 3 | c | Water |
| 1 1/2 | c | Vinegar |
| 4 | ts | Dried basil, crushed |
INSTRUCTIONS
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 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 1/2 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 MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997
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