17 July 2012

Pickled Banana Peppers


Even though we did not get a garden planted this year we have been abundantly blessed with the overflow of our neighbors' and friends' gardens.  

I've got a TON of banana peppers and didn't want them to go to waste, so I decided to try my hand at pickling some.  I always love those little pepper rings in salads, on pizza and on sandwiches, too.  I have hardly any experience with canning or pickling, but why not try it!


Easy Pickled Banana Peppers
About 2 lbs of banana peppers
5 heaping tsp. of minced garlic or 5 garlic cloves
(or more garlic, if you desire)
1-1/2 cups water
1-1/2 cups white vinegar
4 tsp. salt
*****


Wash the peppers, cut off the tops and remove as much of the membrane
 and seeds that you can.  Slice the peppers into rings, then place the peppers
 into the {sanitized} jar(s) that you want to use.  Add the minced garlic or
 cloves to the jar(s).  In a medium saucepan combine the water, vinegar and 
salt.  Bring to a boil over med-hi heat, then remove from heat and pour
 over the tops of the peppers and garlic.  If needed, use a knife to move the
 peppers around to remove any air bubbles and get the peppers and garlic
 submerged  in the liquid.  Screw the lids tightly on the jar and set aside
 overnight to allow time to seal.  Then enjoy!  
  

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