4 dozen hot banana peppers
4 celery ribs
large head of fresh garlic
oil
1/2 cup salt

Cut the tops off of the peppers and pull the seeds out. Slice the peppers into rings and put in a large glass bowl. Chop the celery into small pieces. Slice the garlic into fine slices. Mix it all in the bowl with the salt and let it sit for at least 5 hours or more. Put into a strainer in the sink and cover with a cloth and let it sit overnight. Put the peppers back into a bowl and add a pint of oil. Toss and pack in pint jars. Top off with more oil if needed.

Note: Because of the salt and oil these will last for a long time on the shelf but wont seal. At least I have not been able to get them to seal. I don't want to heat them and have then lose the crunch.

They are great on sandwiches! Enjoy!

Submitted by: Debbie