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Pickled Banana or Jalapeno Peppers
10-cups banana or jalapeno peppers
2-cloves garlic
4-cups white vinegar
2-tsp pickling salt
Filling the jars
Pack washed peppers into hot sterile jars
Put 1/2 clove garlic in each jar
Boil vinegar & salt
Pack peppers in hot pint jars leaving headspace
Ladle hot liquid over peppers leaving headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner
Best if left for 5-6 weeks before eating

makes 10 cups
The final product
Just slice the jalapenos into rings - great on top of homemade pizza