| 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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