Banana Pepper Rings
15-20 banana peppers
2 cups white vinegar
2 cups water
1/2 cup sugar
1/2 tsp ground turmeric
1 clove of garlic (per pint jar)
1 tsp canning/pickling salt (per pint jar)
1 tsp vegetable oil (per pint jar)
3-4 pint jars and lids, sterilized and prepared for canning
Wash the peppers. Slice, remove seeds, discard stem ends.
In each sterilized jar, add one garlic clove. Pack jars with pepper slices. (I added half a seeded jalapeno to my jars for heat).
In each jar of packed peppers, add 1 tsp canning/pickling salt and 1 tsp vegetable oil.
In a sauce pan, combine the vinegar, water, sugar, and ground turmeric. Bring to a boil.
Ladle hot pickling liquid into jars, leaving 1/2 inch head-space. Remove any air bubbles and add more liquid as needed.
Apply lids and bands, screw down to fingertip tight. Process in hot water bath for 10 minutes. Cool and store. Check back after 24 hours to make sure the lids have sealed.