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Crisp Banana Peppers

Ingredients
  • Wash peppers. Cut peppers up discarding stems, and any bad parts.
  • Place in non-metallic bowl. Cover peppers with solution of 4qt's
  • cold water and 1.5 C pickling salt. Place bowl in refrigerator
  • for 8-12 hours, stir occasionally. Don't go over 12 hours peppers
  • skins shrivel.
Instructions

After waiting period, pour out brine solution, and fill bowl back up with water, swish peppers around, pour out. Repeat cleaning for a total of three times, and drain thoroughly, set aside. Sterilize canning jars, in boiling water. In a sauce pan combine 3 parts (Heinz pickling Vinegar) with 1 part water (distilled or soft water is best), and for each 4 cups of vinegar water solution, add 2-3 tablespoons sugar. Bring canning solution in saucepan, and water in canner to 187 F. Key to crisp peppers is maintaining temperatures between 185 - 190 F. If it's to hot through in a few ice cubes. Prepare sealing lids per mfg. instructions, in boiling water. Place in hot quart jars 1 TBS fresh minced garlic, 5-8 peppercorns whole. Pack peppers into hot jars, leaving 1/2 inch headspace. Add 1 Tbl pickling salt to each quart. Fill jars with pickling solution from saucepan, leaving 1/2 inch headspace. Wipe top of jar with clean damp rag. Place hot lids on jars, and screw can bands down firmly. Place jars in boiling bath canner, with water at 187 F., maintain temperature 185-190 F, process for 6 minutes, and pull out cans immediately, and let set on counter undisturbed while they seal. Allow at least four weeks for flavors to blend, and enjoy. I place a quart in refrigerator overnight before eating.

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