1/2 Bushel Banana Peppers (or less!)
Wash, deseed, and slice peppers
1/4 cup canning salt
1 quart white vinegar
3 quarts water
(For a 1/2 bushel of peppers, I had to make two batches of liquid, so really one peck basket of peppers would be plenty and still yield about 12 pints)
Pack your sliced pepper rings into hot, sterilized jars. I added a clove of garlic to each jar as well. Wipe your jar rims and seal. Process full jars in a boiling water bath for no more than five minutes (or you'll have mushy peppers)
And when all is done, you'll have beautiful jars of Hot Pepper Rings to enjoy with Chili, Italian Pasta dishes, or on sandwiches!