Pickled Banana Peppers


2 lbs. banana peppers
1 t. dried oregano
4 c. water
5 or 6 garlic cloves
1/3 c. salt
3 c. water
1 1/2 c. vinegar
4 t. dried basil, crushed

Slice banana peppers in half lengthwise. Rinse and discard seeds as well as any interior pulp.
Combine 4 cups water and salt. In large bowl, cover peppers with the salt solution. Let stand overnight. Drain; rinse well. In large saucepan combine 3 cups water, 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 manufacturer’s directions. Wipe jar rims. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.