Banana Pickled Peppers
This recipe can also be called Pickled Banana Pepper Rings - it's all in the
slicing!
900 g banana peppers
(about 1 liter water with 85 g salt for brining)
750 ml water
375 ml white vinegar
1tsp dried oregano
4 tsp dried basil
5 cloves garlic
1. Remove stalks, pulp and seeds from peppers, and slice into rings. Place
in a large non-corrosive bowl and cover with brining solution. Leave to
stand overnight, then drain and rinse well.
2. In a large pan, put the water, vinegar and herbs and bring to the boil.
Reduce heat and simmer for 10 minutes.
3. Meanwhile, pack the sliced peppers into warm, sterilized jars. Add a
clove or two of garlic to each jar. Pour over the hot vinegar mixture to
cover the peppers, leaving 2 cm at the top. Seal firmly. If processing, do
for 10 minutes.
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