RECIPE: MEDIUM HOT PICKLED PEPPERS

Fay Harris

Banana peppers (non-hot)*                             2 cups white vinegar

6 quarts water                                                 garlic

¾ cup pickling salt                                          dill weed

1 hot pepper each jar

            *Use non-hot banana peppers.

            Place one hot pepper, one clove of garlic and some dill weed or dill seed in each jar and then cold pack. Boil the brine a couple of minutes and pour over the peppers. Take out the seeds, except for the one hot pepper, in the center. Any hot pepper can be used but a red hot pepper in the center will be more visible.