| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
|
|
Hot banana peppers |
| 1 |
qt |
White vinegar |
| 1 |
qt |
Water (up to) |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Salt |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
From: Judy Howle <howle@EbiCom.net>
Date: Sun, 21 Jul 1996 17:48:31 -0500
Cut peppers in 1" circles. Put in sterilized large mouth jar(s). Cover
with salt solution: 1/2 cup plain salt to 1/2 gal. water.
Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take
peppers out and rinse. Pack in sterilized jar(s).
Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling
solution over peppers. Place one clove of garlic in each jar. Add 1 tsp.
olive oil to each qt. If you use pint jars, add 1/2 tsp.
She does not mention processing the peppers and the salt and vinegar would
probably preserve them, but to be safe, I would process them for 15 minutes
in a boiling water bath. If processed for 15 min. jars do not have to be
sterilized first.
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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