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Pickling Banana Peppers

OnAFly

By OnAFly
in Cooking and Sharing Recipes

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Moonshine Community Regular

Moonshine

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I used this recipe last year for the first time and they turned out great. It is a base recipe. I added a little pickling spice to some, celery or mustard seed as well. The reason I went with the vacumm sealer is that they keep the peppers very crisp.

Mix: 3 cups of cold water(filtered or spring works best) per 1 cup of white vinegar

In each jar: Add 2 toes of garlic, 1 tablespoon of canning salt, and 1/2 teaspoon of alum.

Stuff jars with peppers cut in half (or however you choose)

Fill with brine to cover peppers, add about a teaspoon of corn oil to the top of each jar before you lid and seal them.

Seal with a vacuum sealer attachment. Should be ready in 3-4 weeks.

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