Pickled Banana Peppers

Photo: flickr user Jasmine&Roses

Ingredients

2 pounds Banana peppers

1 teaspoon Dried oregano

4 cups Water

5 TO 6 cloves garlic

cup Salt

3 cups Water

1 1/2 cups Vinegar

4 teaspoons Dried basil, crushed

Preparation

Slice the banana peppers in half lengthwise. Rinse and discard the seeds as well as any interior pulp. Combine the 4 cups water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight.

Drain;rinse well. In a large saucepan combine the 3 cups water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar.

Prepare the lids according to manufacturer's directions. Wipe jar rims.

Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.

Makes 5 or 6 pints.