Italian Pickled Banana Peppers

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.

• Ready In: 1 hr 35 mins
• Yields: 24 pints

Ingredients

• 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).