INGREDIENTS
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15-20 banana peppers
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2 cups white vinegar
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2 cups water
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1/2 cup sugar
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1/2 tsp ground turmeric
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1 clove of garlic (per pint jar)
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1 tsp canning/pickling salt (per pint jar)
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1 tsp vegetable oil (per pint jar)
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3-4 pint jars and lids, sterilized and prepared for canning