10-cups banana or jalapeno peppers
2-cloves garlic
4-cups white vinegar
2-tsp pickling salt
Pack washed peppers into hot sterile jarsPut 1/2 clove garlic in each jarBoil vinegar & saltPack peppers in hot pint jars leaving ¼” headspaceLadle hot liquid over peppers leaving ¼” headspaceRemove air bubbles with a non-metallic utensilPut on capsProcess 10 minutes in a boiling-water cannerBest if left for 5-6 weeks before eatingmakes 10 cups
Just slice the jalapenos into rings - great on top of homemade pizza
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