This summer we decided to take a stab at growing some vegetables in our garden. This is really saying something, as neither Brian nor I are particularly skilled when it comes to keeping plants alive. So we thought we’d start easy with cherry tomatoes, heirloom tomatoes, green beans, and banana peppers. Thus far I’m pleased to report we’ve been able to harvest many green beans and banana peppers, as well as our first tomato! We’ve actually had such a strong harvest of banana peppers that we looked into pickling them so as not to waste them!
We had to look no further than The Country Cook, and used their recipe for “Easy Pickled Banana Peppers.”
The recipe calls for very few ingredients, listed below:
- Banana peppers
- 1 Mason Jar (pint-sized)
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup of sugar,
- 1 teaspoon of celery seeds
- 1 teaspoon of mustard seeds
And the recipe is very easy to follow!
1. Cut up harvested banana peppers into rings.
2. Wash rings and dry with paper towel.
3. Place banana pepper rings into mason jar.
4. Combine vinegars, sugar, and seeds into pot and bring to a full boil.
5. Allow boiled mixture to cool for 5-10 minutes.
6. Pour boiled mixture into mason jar over banana peppers, thoroughly covering the peppers.
7. Refrigerate the jar for 1 week before enjoying.
We love to add banana peppers to our sandwiches, and pickling them is the perfect mechanism for keeping them fresh long after we’ve harvested them! We are very excited to try different recipes as we continue our harvest over the next couple of months. As always, we’ll keep you all posted if we find any new recipes that we like better.