Slice the banana peppers in half lengthwise. Rinse and discard the seeds as well as any interior pulp. Combine the 4 cups water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight. Drain;rinse well. In a large saucepan combine the 3 cups water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare the lids according to manufacturers directions. Wipe jar rims. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling. Makes 5 or 6 pints. Posted to MC-Recipe Digest V1 #622 by Nancy Berry
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|Serving Size: 1 Serving (1930g)|
|Recipe Makes: 1|
|Calories from Fat: 67 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 189mg||7 %|
|Potassium 3685.4mg||97 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 57.8g||231 %|
|Sugars, other 59.7g|
|Protein 26.9g||38 %|
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Calories per serving: 535
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