Total Time
18hrs 25mins
Prep 18 hrs
Cook 25 mins

Pickled Peppers Works for Hungarian, Banana, Other Varieties. I found this on the Clemson Extension site. The little bit of sugar I think will be a good thing. I trust the formula even with the shorted processing time. http://hgic.clemson.edu/hottopics/details/2008/07pickling.htm

Ingredients Nutrition

Directions

  1. Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in refrigerator.
  2. Drain peppers, and discard salt water. Rinse again and drain thoroughly.
  3. Combine remaining ingredients; simmer 15 minutes. Remove garlic.
  4. Pack peppers into sterilized hot jars, leaving ½-inch headspace.
  5. Bring liquid to a boil. Fill jars to ½ inch from top with boiling liquid.
  6. Remove air bubbles.
  7. Wipe jar rims.
  8. Adjust lids.
  9. Process 10 minutes in a boiling water bath canner.

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