Our garden is flourishing so far and I am out there nearly every day picking tomatoes, peppers and herbs. I feel such a sense of accomplishment when I bring stuff in and can use it when cooking our dinners. One thing that we have a lot of are banana, jalapeno and cayenne peppers. I didn’t realize until now, that banana peppers aren’t really so great to eat fresh all by themselves. They don’t have a lot of flavor. I figured the best way to make them was to pickle them, but I had never pickled anything before. It turns out that it is super easy, and the only part of the process that takes time is waiting for them to sit a few days to soak up all the goodness before you eat them.
On Memorial Day weekend we had a little get-together at our house and I made apple, bacon pulled pork sandwiches. We topped them with these peppers and it was delicious! In fact, I noticed that everyone kept going back into the jar for more peppers! Whether you have your own garden, or just pick up some of these at the store to make, you will not be sorry you tried them. We love them so much, that I have already made a second batch. You can use them to top just about anything or just eat them straight out of the jar!
- 1 – 1 /2 pounds of assorted peppers (I used jalepeno, cayenne and banana)
- 2 tsp salt
- 2 tsp sugar
- 2 tsp minced garlic
- 1 1/2 cups water
- 1 1/2 cups white vinegar
Wash the peppers and cut off the tops. I did not remove the seeds, but you can if you want to. Cut the peppers into rings, whatever size you want. Put the peppers into a glass jar, something that is air tight when sealed.
In a medium size sauce pan, add water, vinegar, salt, sugar and minced garlic. Bring to a boil over medium heat. Remove pan from stove and pour the mixture over the top of the peppers. Use a spoon to stick inside the jar to remove any air bubbles that may be in there. Seal the jar and set aside for 24 hours, then put in the refrigerator to chill. This should last for a couple of weeks.