Pickled Jalapeno and Banana Peppers

On jalapeno pepper overload?  How about banana peppers?  When my sister and I made the Jalapeno Salsa, we also made these pickled jalapenos.  They are supposed to sit for 5-6 weeks before eating...so I don't know how they turned out yet, but look how pretty they are!
**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 2-cloves garlic 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....

Pickled Banana Peppers

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.

Enjoy!

Linking this up here....

and The Gooseberry Patch Blog