**UPDATE - They are delicious! I will definitely make more of these next year!
And the best part is, they are super simple.
Pickled Jalapeno (or banana) Peppers
adapted from Lesley Cooks
|10-cups banana or jalapeno peppers|
4-cups white vinegar
2-tsp pickling salt
|Pack washed peppers into hot sterile jars|
Put 1/2 clove garlic in each jar
Boil vinegar & salt
Pack peppers in hot pint jars leaving ¼” headspace
Ladle hot liquid over peppers leaving ¼” headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner
Best if left for 5-6 weeks before eating.
makes 10 cups
I also made more of these....
Click on the link for the recipe. They do not require a canner or water bath, you just store them in the fridge (which my jars sealed on their own anyway). These are delicious! They require some spices, but are super easy. The hardest part is cutting up all the banana peppers! (which could be done in a food processor if you don't want "perfect" rings) You could do jalapenos with this recipe as well.
Just remember....wear gloves when dealing with any kind of hot pepper!!! Trust me on this, I learned the hard way last year.
Linking this up here....