Course : Pickles
Serves: 4 - 6
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2 pounds Banana peppers
1 teaspoon Dried oregano
4 cups Water
5 cloves garlic -- (5 to 6)
1/3 cup Salt
3 cups Water
1 1/2 cups Vinegar
4 teaspoons Dried basil -- crushed

Preparation / Directions:

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

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