Spiced Banana Peppers
2-3/4 lbs banana, jalapeno, or serrano peppers (or combination of these varieties)
6 cups vinegar (5% acidity)
2 cups water
3 cloves garlic, crushed
Ball® Pickle Crisp (optional)
LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties.
COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.
PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball® Pickle Crisp to each jar, if desired.
LADLE hot liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles.
WIPE rim and adjust two-piece caps. Process 10 minutes in a boiling-water canner.
(Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.)
this recipe will be re-written in my own words… just testing my cookbook plugin