- Source:
- char from Company's Coming Preserves Cookbook
- Ingredients
- 3 lbs (1.4 kg). peppers, (mixed) or use all hot banana peppers.
- BRINE:
- 4 cups (950 ml) white vinegar
- 2 cups (475 ml) granulated sugar
- 2 tsp (10 ml) course(pickling) salt
- Boiling water
- Preparation
- Cut peppers in half lengthwise; remove seeds.
- Cut into long strips 1/2 inch wide.
- Pack into sterlized jars within 1 inch to top.
- Brine:
- Combine vinegar, sugar and salt; stir.
- Bring to a boil.
- Pour boiling water over peppers in jars.
- Let stand 5 minutes; drain.
- Fill jars with brine to within 1/4 inch of top; seal.
- Let stand 3 weeks before using.
- Makes 4 pints.
- Comments
- This recipe called for red, green and yellow peppers but I can't see why you couldn't substitute hot banana peppers.
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