Banana Peppers

Ingredients

• 5 pounds banana peppers
• 10 cups water
• 2 cups pickling salt
• 4 cups distilled white vinegar
• 1/2 cup white sugar
• 16 cloves garlic
• 8 quart canning jars with lids and rings
• 1/4 cup whole peppercorns

Directions

1. Prepare Peppers

   Clean peppers and stab through with a paring knife.

2. Brine

   In a pot large enough to hold all peppers, dissolve pickling salt in 5 cups of water, then add peppers. Add additional water if needed to cover peppers

3. Rest

   Weight down peppers and allow to sit for 24 hours.

4. Drain & Rinse

   After 24 hours, drain the peppers and discard the soaking brine. Rinse the peppers thoroughly under cold water and drain well.

5. Pack

   Pack peppers into jars. Divide garlic and peppercorns among jars.

6. Make Pickling Liquid

   Combine remaining water, vinegar, and sugar in a pot and bring to a boil over medium heat.

7. Fill

   Fill jars with pickling liquid, leaving 1/2 inch headspace.

8. Process

   Put lids on jars and process in a hot water bath for 14 minutes.

9. Cool & Check

   Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Approximate Nutrition — Per 1/2 cup

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.