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I recently found a recipe for hot banana peppers. I used sweet banana peppers instead and they taste just like the ones you would buy at the grocery store.
2 lb. hot peppers (banana, Hungarian wax, jalapeno, etc)
2 Tbsp. canning/pickling salt
1 c. white vinegar
1 c. water
1/4 tsp tumeric (for color)

I thought that the batch I just made was a bit too salty. I would suggest reducing the salt to 1 tbsp.

The recipe also states: For a sweet-hot variation, omit salt and use 1/4 cup sugar.
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