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Ingredients
- 1 quart Vinegar
- 2 quart Water
- Salt
- Garlic
- Pickling spice
- Yellow banana peppers
Directions
- Mix Vinegar w/ water and bring to a boil. Wash Peppers, cutting off the top only, leave seeds in place or possibly remove.
- Pack quart. jars with peppers, place a clove (or possibly more depending on your taste) of garlic per jar, 1 teaspoon salt, and a teaspoon of pickling spice.
- Ladle vinegar/water over leaving a headspace.
- Fasten caps securely. Process in water bath 10 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2894g | |
| Calories 216 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 808mg | 23% |
| Total Carbs 11.81g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.6g | 3% |
| Protein 0.79g | 1% |
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