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.
Submitted by: dee58m on March 29, 2012