Pickling Banana Peppers

By

cett

not quite sure wat banana peppers are. here in malta-which is a tiny island in the mediterranean, we have the very hot red peppers that look like tiny bananas. wat we do here is give them a good rinse under running water, leaving them whole and then putting them in a CLEAN jar with red vinegar out in the sun for a few weeks. did mine last year and im still using them. sure adds spice to a lot of bland dishes!

By Nancy (Guest Post)

This is a recipe found in the Ball Blue Book that I've done many, many times.
4 qts. long red, green or yellow (banana) peppers
1 1/2 c. canning salt
4 qts plus 2 cl. water divided
1/4 c. sugar
2 Tbsp. prepared horseradish
2 cloves garlic
10 c. vinegar
Cut 2 small slits in each pepper. Dissolve salt in 4 qts. water. Pour salt water mixutre over peppers and let stand 12 to 18 hrs in a cool place. Drain; rinse and drain thoroughly. Combine 2 c. water with remaining ingredients in large pot. Simmer 15 min. Remove garlic cloves. Bring pickling liquid to a boil. Pack peppers into hot jars, leaving 1/4 in. headspace. Ladle hot liquid over peppers, leaving 1/4 in. headspace. Remove air bubbles. Adjust 2-piece lids. Process half-pints and pints 10 min. in boiling-water canner. Yield: 1bout 16 half-pints or 8 pints. ENJOY!!