I canned some hot banana peppers in a recipe in the Ball Canning Book and they were vinegary (it doesn't call for salt, which is weird, I think) and mushy. I don't like them mushy, I like them a little crisp and crunchy. Does anyone have a good recipe for pickling banana peppers and is there a secret to keeping them from being mushy? -- Vikki Baptist St. Vincent's mailto:vikbill@gibralter.net