Pickled Peppers (Hungarian, Banana, Other Varieties)
Directions
Remove tops, wash and drain peppers.
Cut 2 small slits in each pepper. Dissolve Mrs. Wages® Pickling & Canning 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 in a pot and simmer ingredients 15 minutes. Remove garlic. Pack peppers into jars, leaving ½-inch head space, cut peppers if necessary. Bring liquid back to a boil.
Fill jar to within ½-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.
Ingredients
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.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Remove tops, wash and drain peppers.
Cut 2 small slits in each pepper. Dissolve Mrs. Wages® Pickling & Canning 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 in a pot and simmer ingredients 15 minutes. Remove garlic. Pack peppers into jars, leaving ½-inch head space, cut peppers if necessary. Bring liquid back to a boil.
Fill jar to within ½-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.
