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Ingredients
- Warm banana peppers
- 1 quart White vinegar
- 1 quart Water
- 1 pc -(up to)
- 2 pcs Cloves garlic
- 1/2 c. Salt
- 1 tsp Extra virgin olive oil
Directions
- Cut peppers in 1" circles. Put in sterilized large mouth jar(s). Cover with salt solution: 1/2 c. plain salt to 1/2 gal. water.
- Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jar(s).
- Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add in 1 teaspoon extra virgin olive oil to each quart. If you use pint jars, add in 1/2 teaspoon
- She does not mention processing the peppers and the salt and vinegar would probably preserve them, but to be safe, I would process them for 15 min in a boiling water bath. If processed for 15 minutes. jars don't have to be sterilized first.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2100g | |
| Calories 259 | |
| Calories from Fat 41 | 16% |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56678mg | 2362% |
| Potassium 830mg | 24% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.63g | 3% |
| Protein 0.96g | 2% |
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