Pickled Peppers (Hungarian, Banana, Other Varieties)
- Yields: 8 Pints
1Wash 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 a cool place. Drain, rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch head space. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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