It's that time of year when our gardens begin to yield their harvest and everyone shares the fruits of their labor. We were fortunate enough to have some friends share their banana pepper harvest with us.
We love banana peppers around our house. We love them on salads, sandwiches and even pizza. But, there's one problem; I've never pickled or canned before. EVER. One good thing? My family has a long history of "putting up" vegetables, so a good pickling recipe was well within my reach. Here is the one suggested to me to be the easiest, so I decided to give it a try, and it IS easy.
Seed your peppers and cut them in to rings.
In a saucepan, bring the following ingredients to a boil:
2 cups Distilled White Vinegar
2/3 cup White Granulated Sugar
1/2 tsp Mustard Seed
1/2 tsp Celery Seed
Pour the hot liquid over the peppers, filling the jar to within 1/2" of the lid. Wipe the rims to be sure no liquid is on them, and then screw your lids on.
Now, here is the most difficult part, wait 2 weeks! It's gonna be tough, but I'll let you know how they turn out.
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