I hadn't planted the banana peppers with the idea of pickling them. Initially, I wanted to grow them and possibly stuff them with Italian sausage as sort of an appetizer. I'm not a big fan of hot peppers so I figured these would be good to try, not to mention they are pretty colorful.
The four initial flowers quickly grew into peppers and within another week, I had about 6 more flowers appear. Then a week later, something came by and ate every damn fresh little white flower! ARGH! I was so mad! Luckily, the original four peppers were still intact so I counted my blessings and began nurturing them.
After they were ripe and the most vibrant red yellow color, I picked them and searched for recipes. If I had been able to grow ten or more of them, I would have gone the sausage stuffed pepper appetizer route. But alas, these four ripe lowly peppers sat there on the counter staring at me as if they were saying, "OK Farmer Brown, you grew us, now whatta ya gonna do?" After an Internet search, I found an easy recipe for pickling the peppers which wouldn't require me to attend a pickling class at my local college. Here is the link for the recipe from Food.com:
The recipe was easy to follow and extremely user friendly for the novice pickler. I adjusted the recipe because unfortunately I had about 1/3 lb of the peppers and not the 1/2 lb called for. I am also happy to say that a certain trained monkey named Marc was able to follow the recipe to a "T". Why was I so scared of pickling?
After the jar was sealed, the tough part was not touching them for two weeks! (I have learned that I am not a patient pickler.) I wrote the "open" date with a Sharpie pen on the lid, placed the jar in the back of my fridge, set a reminder on my phone and hoped to forget about it. Luckily two weeks went by rather quickly. Apparently time flies when your peppers are pickling. I have to say that the peppers came out great: sweet, vinegary with a slight crispness. They would be awesome on a sandwich, hoagie, or in eggs. Um.... I ate them straight out of the jar. :) Now that it called the "Pickler's Prerogative"!
PICKLED SWEET BANANA PEPPERS
IngredientsYields: 1 1/2 pint jars
- 1⁄2 lb banana peppers, seeded and sliced cross-ways into rings
- 2 cups white vinegar
- 2⁄3 cup white sugar
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seeds
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks. (I refrigerated the jarred pickled peppers for the two weeks.)