Sunday, 6 October 2013

Spicy Banana Pepper Rings

Pickled banana peppers are one of my absolute favourite garnishes. We're always purchasing jars of them from the grocery store, so this year, with all the canning craziness under way in the house, we decided it was time to just make our own already! It turns out that making pickled peppers is not very difficult. As long as you don't forget to wear gloves when you're working, you'll have pain free pickled banana pepper rings in no time! 

When we set out to do this, I wanted a recipe that made typical, traditional pepper rings. Spicy, tangy peppers just like the ones that we get at the grocery store. The following recipe (a combination of some internet research and our own 'gut feelings') is just that. Screw homemade taste- these taste just like Bicks! Yay! 

Pickled Banana Peppers, Step-by-Step Recipe: 

Gather fresh banana peppers. Look for red and orange ones in addition to the yellow (most common) ones, in order to add colour. Wash all peppers. Remove the tops of the peppers and hollow out all the seeds inside. Don't forget to wear gloves when you work with the peppers!

Slice all peppers. This will result in the pepper rings. 

Make your pickling solution. Combine water, vinegar, sugar and turmeric.
For each PINT sized jar :
1/2 c water
1/2 c vinegar
1/8 c sugar
A bit of turmeric (to color)
(If you plan on filling 3 pint jars with peppers, multiply the above measurements by 3, and combine to make pickling solution).
Boil the above 4 ingredients to dissolve sugar , keep hot in preparation for canning.

Add to each pint jar:

1 garlic clove
1 teaspoon pickling salt
1/8 teaspoon crushed red pepper
Pack pepper rings into jar with dry ingredients. Cover with hot liquid. Check for air bubbles, wipe rims, and top with lids. 
Process in boiling water bath canner for 10 min. 

All done!

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