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The hot banana peppers are looking good in the garden this year. They are big, and they are hot. Just the way we like them. The easiest way to preserve hot peppers is by pickling them.
I love having pickled hot peppers on hand to add to Mexican dishes, put on a pizza, or give a sandwich some zip.
Preparing the Peppers
It is a good idea to wear rubber gloves when working with hot peppers. Wash peppers. Discard stems. Cut in 1/2 inch thick rings. You can remove the seeds if you wish, but I leave them.
Pickling juice (enough for about a dozen large banana peppers to yield about 5 pints of pickled peppers)
6 C white vinegar
2 C water
4 cloves of garlic, crushed
Combine ingredients and bring to a boil over medium-high heat. Reduce heat and gently boil about five minutes. Strain to remove the garlic. Keep liquid hot.
Pack pepper rings into hot jars leaving at least 1/2 inch headspace. Cover with hot juice. Wipe rim and screw lid on to finger tip tight. Boiling water process (be sure water is covering the jars) for 10 minutes (don't start timing until water is back to a boil.) Wait five minutes. Remove jars to cool. Refrigerate any unsealed jars.
If you only have a few peppers to pickle, you can skip the boiling water bath, and just store your pickled peppers in the refrigerator.
You can use many varieties of peppers with this recipe, or even mix your peppers.
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