MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Banana Peppers
 Categories: Condiments, Chilies, Herbs
      Yield: 40 Servings
 
      2 lb Fresh hot banana peppers
      5 c  White vinegar
      2 c  Water
    1/2 c  Sugar
      1 tb Dry mustard
      4 cl Garlic; smashed
    1/2 ts Ground turmeric
      4 tb Yellow mustard seeds
      4 tb Brown mustard seeds
 
  Slice chilies into rings, discarding stem ends and excess
  seeds.
  
  In a large stainless steel, enamel, or nonstick heavy pot
  combine vinegar, the water, sugar, dry mustard, garlic,
  and turmeric. Bring to boiling, stirring to dissolve
  sugar; reduce heat. Simmer, uncovered, for 5 minutes.
  Discard garlic.
  
  Pack peppers into four hot sterilized pint canning jars,
  leaving a 1/2" headspace. Add 1 tablespoon yellow mustard
  seeds and 1 tablespoon brown mustard seeds to each jar.
  Ladle hot vinegar mixture into jars, maintaining the 1/2"
  headspace. Discard any remaining vinegar mixture. Wipe jar
  rims; adjust lids and screw bands.
  
  Process filled jars in a boiling-water canner for 10
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks. Let stand at
  room temperature for 1 week before serving.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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... I was going to wear my camouflage shirt today, but I couldn't find it.
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