I remember my parents prepping peppers outside our home as a child. My parents canned everything in their garden. When we moved away from childhood memories of the farm to just outside a small town in Ohio, my mom always found a way to can these banana peppers. This recipe has been given out numerous times. The cabbage absorbs some of the heat from the peppers. As a kid I remember eating them with a slice of bread with my dad. Now, I slice them and we have them as a side dish.They are fantastic sliced on sandwiches and on sausage. This recipe has been in the family for over 70 years.
Servings: depends a doubled recipe could be up to 20 pints, half that if quarts,depends on size of your peppersPrep Time: 2 to 4 hrs depends on how much you are doing Cook Time: brine to boiling; processing time listed
fresh head cabbage
fresh yellow banana semi-hot or hot peppers
2 cups water
1 quart white vinegar
2 cups sugar
1 1/2 tsp pickling salt
Clean and core peppers (be sure to have rubber gloves on when handling hot peppers!). Shred cabbage. Stuff cleaned peppers with cabbage.
Pack into sterilized quart jars or cut in half for pint jars, add a few peppercorns to each jar.
Combine ingredients for brine and bring to a boil. (I usually double the brine to be sure I have enough depending how tightly you pack your jars. Left over brine can be refrigerated till next use.)
Pour boiling brine over peppers. Seal. Process 10 minutes in BWB.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.