Canning Banana Peppers

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If I ever send my husband to the store to pick something up, 9-10 times he comes back with something pickled. I like picked stuff but he can sit down and eat a whole jar of something as a snack. I was at a neighbor’s yard sale a couple of years ago and she was selling banana peppers so I knew he had to buy some for him. We both loved them so I went back for the recipe. They are super easy and the most time consuming part is the chopping.

Start by cutting all of your banana peppers into rings. Then place in a strainer to rinse off some of the excess seeds.

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Next, stuff your peppers into clean jars and top each jar with 1 tsp canning salt. On the stove, bring 6 cups of water and 6 cups of White Vinegar to a boil. Pour over banana peppers and seal the jars. The hot vinegar/water mixture will cause the jars to seal so you do not need to boil the jars.

If you run out of the water/vinegar mixture just do half and half and bring to a boil. The amount I made was for 9 jars.

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Once you seal them, it is best to keep them in a cool dark place (same with any canning). Enjoy!

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This little booger in the background, makes stuff like this a little harder but he is completely worth it!

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