Serious Eats: Talk

Home Canning/Bananna Peppers or Hungarian waxed Peppers

Posted by Ratchet, September 8, 2008

I've been trying to make my own Pickled Bananna Peppers, some refer to them as Hungarian waxed Peppers. After the canning process was complete, and refridgerated overnight, the flavor was great but, the texture was mushy. You can buy Vlasic brand pickles and get them at Subway restraunts and their crisp and so good. Mine were mushy. Help!
How can I keep them crisp during the canning process

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