Hot Banana Peppers Canned

From start to clean-up finish, three hours.

My eyes were burning, I must have sneezed 20 times.

Working with peppers inside is no easy deal.

Mick thanked me.

I won't eat anything even remotely hot.

I made pints and ended up with 13.

Per quart jar

- 1/2 teaspoon of Oregano (I used fresh from my garden.)

- 1/2 teaspoon of black pepper

- 4 cloves of garlic

- 2 teaspoons of salt

- 4 tablespoons of olive oil

- 1/2 & 1/2 water vinegar solution to fill jars

Let sit two weeks prior to eating.