Time for the Banana peppers!!!

Today I decided to tackle the banana peppers...I like them on sandwiches especially sub sandwiches! This is a fast and easy canning recipe to make your own Banana Pepper

sandwich rings.

Just finished in time to get ready for a date!!!

Banana Pepper Rings

Here is a link that educates you; or anyone interest in methods in preserving peppers http://anrcatalog.ucdavis.edu/pdf/8004.pdf

Ingredients

20 - 25 banana peppers

2 cups white vinegar

2 cups water

1/2 cup sugar

1/2 tsp ground turmeric

1 clove of garlic (per pint jar)

1 tsp canning/pickling salt (per pint jar)

1 tsp vegetable oil (per pint jar)

6-7  1/2 pint jars and lids, sterilized and prepared for canning

Instructions:

Wash the peppers. Slice, remove seeds, discard stem ends.

I have found that keeping the peppers in ice water helps them to stay crisp

 In each jar of packed peppers, add 1 tsp canning/pickling salt and 1 tsp vegetable oil.

add one clove of garlic and I like to add a small hot pepper to each pint jar...the pepper is optional

In a sauce pan, combine the vinegar, water, sugar, and ground turmeric. Bring to a boil.
Ladle hot pickling liquid into jars, leaving 1/2 inch head-space. Remove any air bubbles and add more liquid as needed.

Apply lids and bands, screw down to fingertip tight. Process in hot water bath for 10 minutes. Cool and store. Check back after 24 hours to make sure the lids have sealed.