Hot Banana Peppers
1 quart White Vinegar
1 quart Water
2 Cloves Garlic (for each jar)
1/2 cup Salt
1 teaspoon Olive Oil

Wash peppers. Place in bowl. Cover with water.
Let sit for 4-5 days.
Be sure peppers stay submerged at all times.

Take peppers out and rinse. Pack in sterilized jars.

Bring to a boil: white vinegar, water, garlic, and salt.
Pour boiling solution over peppers.

Place one clove of garlic in each jar.

Add 1 teaspoon olive oil to each quart jar.
If you use pint jars, add 1/2 teaspoon.

This original recipe, handed down over generations, doesn’t call for any additional processing.
This is how vinegar peppers are traditionally made (my grandfather made them this way).

NOTE: Current USDA recommendations call for processing pint jars in a boiling water bath canner for 10 minutes and recommend that the garlic be removed.
When jars are processed in a boiling water bath, they don’t require sterilization before packing with peppers.

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