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Nutrition Facts
Serving Size 1 quarts(approx.) 987g Recipe makes 3 quarts(approx.)) The following items or measurements are not included below: alum
Calories 130
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 20mg		0%
Potassium 30mg		0%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 0.1g	0%
	Sugars 16.8g
Protein 0.4g		0%
how is this calculated?

Banana Pepper rings

Recipe #10647 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Donella
Aug 4, 2001

canning pepper rings-the alum keeps the rings crisp, not mushy.

3 quarts(approx.) (change servings and units)

Ingredients

clean and destemmed banana pepper, sliced
6-9 cloves garlic (2-3 per quart)
3 3/4 pinches alum (1 1/4 per quart)
1 quart vinegar
2 quarts water
salt
1/4 cup sugar

Directions

1
place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
2
In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
3
Bring this mixture to boil.
4
Boil flats in water.
5
Pour boiling mixture over pepper rings in jar, put on flats and rings.
6
Let cool and check to make sure they seal.

Questions about this recipe?

Featured Reviews for This Recipe

From: * Pamela *

On Sep 19, 2005

I was looking for ways to use up the banana peppers from our garden when I can across this recipe. I had to scale the recipe way back as I had only planned on making 4 small jars. There seemed to be a very strong vinegar tastea dn I think I will use less next time, but the texture of the peppers was great and not mushy at all. DH always enjoys pickled banana peppers on his subs at Subway and now he can enjoy them at home too