Preparation:
Slice the banana peppers in half lengthwise. Rinse and discard the
seeds as well as any interior pulp.
Combine the 4 cups water and the salt. In a large bowl cover peppers
with the salt solution. Let stand overnight. Drain;rinse well. In a
large saucepan combine the 3 cups water, the vinegar, basil, and
oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10
minutes. Meanwhile pack banana peppers in hot clean half-pint jars,
leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour
the hot vinegar mixture over peppers, stirring the mixture to keep the
herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare
the lids according to manufacturer's directions. Wipe jar rims.
Adjust lids; process in boiling water bath for 10 minutes. Start timing
when water returns to boiling.
Makes 5 or 6 pint |
