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Ingredientes
- 2 lb Banana peppers
- 1 tsp Dry oregano
- 4 c. Water
- 5 x TO 6 cloves garlic
- 1/3 c. Salt
- 3 c. Water
- 1Â 1/2 c. Vinegar
- 4 tsp Dry basil, crushed
Direcciones
- Slice the banana peppers in half lengthwise. Rinse and throw away the seeds as well as any interior pulp. Combine the 4 c. 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 c. water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 min. Meanwhile pack banana peppers in warm clean half-pint jars, leaving 1/2 inch headspace. Add in one clove of garlic to each jar. Pour the warm vinegar mix over peppers, stirring the mix to keep the herbs proportionately 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 min. Start timing when water returns to boiling.
- Makes 5 or possibly 6 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2863g | |
| Calories 280 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37904mg | 1579% |
| Potassium 2198mg | 63% |
| Total Carbs 43.85g | 12% |
| Dietary Fiber 25.8g | 86% |
| Sugars 15.99g | 11% |
| Protein 12.53g | 20% |
