Pickled peppers are another recipe in the book. Since Ryan is obsessed with pickled banana peppers, this was a must-make. Be prepared for the horror of vinegar in this one, along with about every pickling recipe. Our poor pugs were sneezing all over.
** While the recipe calls for lots of different peppers, I stuck with banana. **
Pickled hot peppers
6 cups hot banana peppers
4 cups sliced jalapeno peppers
1 cup sliced serrano peppers
6 cups white vinegar
2 cups water
3 cloves garlic, crushed.
1. Prepare canner, jars and lids.
2. In a large glass or stainless steel saucepan, combine vinegar, water and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until garlic flavor has infused the liquid. Discard garlic.
4. Pack peppers into hot jars to within a general 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, y adding hot pickling liquid. Wipe Rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered by water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
On the canning agenda:
Jam
I love that book! My husband bought that along with the canning equipment. I wish I had time to make more everytime I look at that book! 🙂 I definitely will be adding strawberry vanilla jam to the list. Thanks for the suggestion! 😉
I’m so glad you found a little treat for yourself! Thanks for sharing all your canning adventures.
This is great! I can’t wait to share this with Tony! I know what he’ll want to add to the garden next year! Printed out your recipe 🙂
So apparently I should stop ignoring the huge mounds of banana peppers that I have in my kitchen? 🙂
That is like joy in a jar! You are doing so well with your canning and I’m excited that you were able to get your cookbook.
Girl, you are plowing through that list! I’m so impressed with everything you get done along with working!
I am so impressed that you have almost completed your entire canning list!! First I have to try not to kill my plants before they will bear any fruit that I could actually can… hmmm… 🙂
They look delicious! Banana peppers are about the only thing I’ve ever tried to can. They were pretty good eaten about a week later, but after that they got really soggy. I wonder if there is a secret for keeping them a little crisper?
Pretty sure I just lefet a comment but it didn’t show up. It went something along the lines of “You are so inspiring. Between you and Jenny I’m tempted to try this, but then I remember that I’m probably too lazy to put it into action”. It was a better comment the first time around, chocked full of tongue in cheek humor.
Wow you go girl, maybe I need to buy that book. I always search online for canning recipes so it would be nice to have them all in one spot already.
Looks great Kim! How does Ryan eat his pickled banana peppers? Straight out of the jar? In a recipe? They look really pretty in the jar. Just pepper jam left to go…..you can knock that one off quick…it’s REALLY easy to make with the recipe in the book….you just blend the jalapenos with a little vinegar and go from there. Delicious too.