I decided to try one more recipe for banana peppers! This one is not a sweet one and I sealed this one up! I am going to give this one a try soon and let you know the verdict on which was better or maybe both will be good!
(my garden froze last night! good thing I picked what was there!)
Pickled Banana Peppers
(makes 1 pint jar)
10-12 banana peppers
1 hot pepper
1 cup white vinegar
1 cup water
1/2 tsp salt
1/2 tsp dry mustard seed
1 tsp pepper corns
2 cloves garlic, peeled
In a saucepan bring the vinegar, water, salt, peppercorns and mustard seed to a boil. Then remove from heat. In a large stock pot bring plain water to a boil.
While the brine is coming to a boil, slice the peppers into rings. Cut one of the garlic cloves into fourths and layer the peppers and garlic in a jar. Put the second garlic glove on top of the peppers.
Pour the brine over the peppers, leaving 1/2 inch space at the top of the jar. Place the lid on top of the jar making sure that seal is tight, then screw on the ring. Place the jar in the large stock pot of boiling water and boil for 10 minutes. Carefully remove the hot jar from the boiling water. After cooling for a few minutes check to make sure the jar sealed (If it is not sealed the middle of the lid will pop up and down). If it didn't seal just be sure to always keep it refrigerated.