It feels so good to be able to cook and blog every day. I will never, ever, ever take having power for granted ever again until probably this weekend when I get used to everything running smoothly without any effort on my part.
But I shouldn’t take it for granted, because it is so awesome to have power.
To finish up my fall prep by canning the rest of the goods from my parents’ garden, I decided to make pickled banana peppers. We’ve been eating a lot of sandwiches (brown bag lunches at school, ya know), and I thought a sweet and spicy pickled pepper would be perfect to jazz them up through the winter when veggies are a little lackluster.
I also discovered that what I thought were harmless banana peppers were actually super HOT banana peppers, and now my poor innocent hands are burning like fire since I wasn’t wearing gloves when I cut them. Word to the wise: wear gloves. You could use this recipe with mild or spicy peppers–doesn’t matter one bit.
Pickled Banana Peppers
- 25 banana peppers
- 2 C water
- 3 C white vinegar
- 1/2 C apple cider vinegar
- 1/2 C sugar
- 1/4 C salt
- 2 T whole peppercorns
- 1 T caraway seeds
- 1 T dill seeds
- 2 t ground allspice
These are getting canned into four pint-sized jars, so get all that canning stuff ready–big stock pot of boiling water to sterilize the jars, smaller saucepan to simmer the lids in, big tongs, and dish cloths and potholders to protect your sensitive mitts. Especially if you’ve already burned the crap outta ’em with hot pepper juice.
Start by slicing the peppers–I cut off the tops, removed the core and as many seeds as I easily could with a knife, and then sliced them into thin rings. Soak all the peppers in a giant bowl of ice water with a T or so of salt in it for at least an hour. I’m not sure exactly what this step is for, but since everyone else is doing it, I’ll do it too.
Once the peppers are ready, sterilize the jars by boiling them in water for at least ten minutes. While the giant pot of water is coming to a boil, bring the remaining ingredients (water, vinegar, salt, sugar, and spices) to a boil as well.
Once the jars are sterilized, pack them full of peppers and cover with the vinegar mixture. Careful with all the hot stuff–no burns, please!
It might be helpful to strain the liquid through a strainer as you pour it in the jars, and then you can evenly divide the spices among the four jars.
Put the lids on the jars, screw the tops on (not too tight, just a gentle closure), and return them to the boiling water to process. Boil the jars vigorously for 40 minutes, then remove from the liquid and set on a dish towel to cool. If the lids pop and don’t spring back when pressed, the jars have sealed properly and you are good to go.
Don’t they look gorgeous?
I’d let them pickle in the vinegar for a few weeks before eating them.
I’d also be careful about eating them if you used the same kind of death-in-disguise super-hot banana peppers that I used.
Winter sandwiches have officially been jazzed.
I leave you with a few pictures from a trip downport that Fritz and I took the other day with our good friends Cait and Jeff: