Bunky Chinnis of Ravenel, South Carolina, south of Charleston, grows jalapenos, banana peppers, and cayennes in his summer gardens, then puts them away as they mature. This is my version of his pickling recipe, which you can divide in half without fear of failure.
After 30 minutes, pour the boiling liquid over the peppers in the jar. Seal and process in a boiling water bath for 10 minutes.
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