Pickled Banana Peppers
Makes 8 pints
- 4 quarts long red and yellow banana peppers
- 1½ cups canning salt
- 18 cups water, divided
- 10 cups distilled white vinegar
- ¼ cup white sugar
- 2 tablespoons prepared horseradish
- 2 cloves garlic
- Cut 2 small slits in each pepper and place in large bowl.
- Dissolve salt in 16 cups of water. Pour salt mixture over peppers, and let stand for 12 to 18 hours in a cool place.
- Drain peppers, rinse, and drain again thoroughly.
- Stir together vinegar, sugar, horseradish, garlic, and remaining 2 cups water in a large sauce pot. Simmer 15 minutes. Remove garlic. Bring liquid to a boil.
- Pack peppers into hot jars, leaving ½-inch of headspace. Ladle vinegar solution into hot jars over peppers, filling to ½-inch from top. Remove all air bubbles. Wipe rims of jars. Cover with 2-piece lids. Process for 5 minutes in a boiling water bath in canner. Let cool completely on a wire rack or dish towel.
Blue Ribbon Tip: Depending on where you live, you might not be able to find banana peppers in different colors, but any color will work. Just use what you have!
