Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, June 23, 2011

Pickled Spicy Banana Peppers

    I love pickled spicy peppers!
    I was introduced to canning last summer, when i had more vegetables and fruits from my garden as I could consume. A visit to our Aunt's Eloise Farlow got me in pretty good shape. She has the greenest thumb I have ever seen and loves to share her garden deliciousness with the ones in need.
    I had always been afraid of canning simply for the fact that if you don't do it right you can get very sick or worse. But she made everything seem so simple, I wish everyone that wanted to learn how to can would take a trip to see her. A truly amazing woman!
    I'm only doing 1 jar of banana peppers since i only had about 10 peppers this week.



    Ingredients for 1 quart jar:
    10 banana peppers sliced to 1 inch pieces
    1/2 cup of white vinegar
    1 3/4 cup of water
    1 bay leaf
    1 teaspoon of salt
    1 whole garlic clove
    5-10 peppercorns (optional)
    1/4 cup of chopped onion
    1 teaspoon of sugar

    In a saucepan bring all ingredients to a boil and cook them for 3 minutes.

    Sterilize your jar, lid and rim. Pour all ingredients into jar leaving a 1/4 inch head space. Run a clean plastic knife or small spatula inside bottle around the edges to get rid of any air bubbles. With a clean paper towel make sure the rim of the jar is clean and dry. Close the jar tightly and place in a large pot with enough water to cover the jar. (Place a small dish towel on bottom of the pan to hold jar in place).

    Bring water to a boil and let it boil for 15 minutes. Remove jar from water and let it sit out for 24 hours. You should be able to see the top slightly caved in to make sure it's air tight.
    This will last at least 1 year in your pantry.








    11 comments:

    1. This is fate! My mother in law has a lot of the hot banana peppers and had no idea what to do with them. I bookmarked this to show her. Maybe she will give me some so I can can them also. Thanks for the recipe.

      ReplyDelete
    2. hope you meant 1 3/4 cup water...need a little clarification. Thanks for the recipe!

      ReplyDelete
      Replies
      1. Yes! Thanks for noticing that! Changing now!!!

        Delete
    3. I am a tad bit confused on the part about filling pot enough to cover the jar then place towel on bottom of pan...?
      if you could explain this to me i'd greatly appreciate it!

      ReplyDelete
    4. I am a tad bit confused on the part about filling pot enough to cover the jar then place towel on bottom of pan...?
      if you could explain this to me i'd greatly appreciate it!

      ReplyDelete
      Replies
      1. Kristina -

        I'll be happy to clarify this for you. :) Take a large pot, put a dishtowel on the bottom and fill it with water, and bring it to a boil. Then place your jars on the towel which is in the boiling water. The towel merely acts as a barrier so you don't crack your jars due to the intense heat. Hope that makes sense. :)

        Delete
    5. are these soft when opened or still crisp?

      ReplyDelete