Pickled Banana Peppers
- Banana Peppers, washed and sliced into rings
- Pickle Crisp
- 4 cups white vinegar
- 1 cup water
- 2 teas. salt
Sterilize jars, lids and rings per regular canning methods.
Prepare brine - heat to a boil, white vinegar, water and salt.
In each pint jar, put 1/8 teas. pickle crisp. Pack jar firmly with pepper rings. Ladle brining solution over pepper rings with 1/2 inch head space when pepper rings are pressed down. Wipe jar edge, place lid and ring on jar and hand tighten. Process for 15 minutes in a water bath. Check seal (next day) and refrigerate any jars that did not seal properly.