Italian Pickled Banana Peppers

flightnurse's Note:

I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 5 mins

Ingredients:

Yield: 24 pints

• 1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
• 48 fresh garlic cloves (2 cloves per pint jar)
• 1/4 cup canning salt (1/2 tsp per pint jar)
• 1/2 cup olive oil (1 tsp per pint jar) or 1/2 cup vegetable oil, if you prefer (1 tsp per pint jar)

Brine

• 4 cups 5% vinegar
• 4 cups water
• 3 cups sugar

Directions:

1. WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
2. Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
3. Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).

Reviews

[Chef #888290]

I could drink the juice from these pickled peppers. The flavor is right on. My peppers got soft but I got stuck on the phone with them in the hot bath and they got overprocessed. Next time I will probably not even bother with the water bath.

[pikergirl]

This recipe is Great, only I did not hot bath the peppers, so they would be more crisp and I only added half of the sugar the recipe called for. Going to make another batch tomorrow.