Pickled Peppers
3 quarts of sweet banana peppers cut into chunks
1 cup of canning salt *
3 1/2 quarts of water divided
3 tablespoons of sugar
4 cloves of garlic smashed
1 1/2 quarts of white vinegar
Dissolve the canning salt in 3 quarts of water. Place the pepper chunks in a huge bowl. Pour salt water over the peppers and let them sit for 12 to 18 hours. Before canning, drain the peppers, rinse them well, drain again.
Combine 2 cups of water, sugar, garlic, and vinegar in a large cookpot and simmer for 15 minutes. Remove the garlic and bring the liquid to a boil. Pack peppers into hot sterilized jars, leaving 1/4" head space. Pour pickling liquid over the peppers, remove air bubbles and secure the two piece lid and rings. Process the pint jars for 10 minutes in a boiling water canner. Yield of 5 pints.
* canning salt dissolves completely in water because there are no anti -caking additives, or any other additives for that matter. Use canning salt.
Please educate yourself on canning safety before making this, or any other home canned food item.
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