Pickled Hot Banana Peppers

Posted by Jesse

Recipe By : Ann Knea

1 quart banana peppers, seeded, split lengthwise
2 cups distilled water or spring water
1 cup cider vinegar
1 teaspoon sugar -- or to taste
1 teaspoon kosher salt
6 whole peppercorns
1 teaspoon oil
1/4 teaspoon alum

1. Wash and scald quart jars. Prepare peppers, using rubber gloves to protect hands, and pack in jar.
2. Bring water, vinegar and remaining ingredients (for each quart) to a boil. Multiply the ingredients for however many quarts you plan to process.
3. Cool liquid to medium and pour over peppers and seal at once with hot, clean, new lids. Be sure each jar seals. Can use after one week. Enjoy next winter, or whenever.