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I finally found a recipe forI finally found a recipe for pickled peppers that are supposed to be crunchy. Every batch I've ever made has been soft, which I hate. Can you tell me if this recipe would be safe as it omits the processing step? : Banana peppers, sliced into 1/3 inch rings & seeds removed (enough to fill 4 pint jars) 1/8 tsp of Ball’s Pickle Crisp Granules, per jar For brine: 5 cups white distilled vinegar 1 cup water 4 tsp Canning and Pickling salt 2 Tbsp sugar 2 whole cloves of garlic Instructions: 1. Chop banana peppers and add to four sterilized pint jars. Tap jars on counter to pack peppers a bit tighter. Add 1/8 tsp of Pickle Crisp to each jar. 2. Mix brine ingredients, and bring to a boil. Boil for five minutes. Meanwhile heat canning lids in boiling water. 3. After five minutes have passed, remove garlic. Keep brine at a boil. Working with one jar at a time pour brine into your jar. Again, tap on counter to remove bubbles and leave 1/2 inch of head space. 4. Wipe rim of jar clean, put on your hot lid from boiling water, and fasten with a ring. 5. Hold upside down for 10 seconds and put on a heat proof surface to seal. 6. Make sure all jars have sealed before storing