Tuesday, November 11, 2014

Andy Picked a Peck of Peppers and Erin Pickled Them...

Let's start with the fact that I desperately want to give you the whole Peter Piper thing…
Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?
Where?  Canned in our storage room - that's where!  For some reason our garden had been amazing at producing jalapeno and banana peppers.  Far more than Andy could ever eat.  We had no clue what to do with them, so he suggested pickling them.  So, Google to the rescue.  I found a recipe and gave it a shot.  He says they are good - different with garlic - but good.  I'll take his word on this one since I refuse to go near them.  Sure I'll can them for him - but no thank you!

Pickled Peppers
1 lb. banana peppers (about 10)
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar
1 garlic clove per jar, minced
Slice banana peppers into rings 1/4-inch thick. Remove seeds and ribs, if desired.
Fill each mason jar to the top with banana peppers. Add 1 clove of minced garlic to each jar.
In a small saucepan, heat the vinegar, water, salt, and sugar and stir until the salt and sugar are completely dissolved. There is no need to bring your brine to a full boil, you just need to heat it enough to dissolve the sugar and salt. Cool the brine completely.
When cooled, fill each jar with pickling brine, screw on the lid, and store in the refrigerator.
Let the peppers pickle for at least 24 hours before eating. The longer they sit, the better they are!

To Can Banana Peppers, Follow These Steps
Prepare canner by bringing water to a boil. In a separate pot, heat lids and bands in simmering water until ready to use. You also need to heat your jars. You can do this by simmering them in the same pot as your lids and bands or run them through a cycle in your dishwasher.
In a separate pot, bring vinegar, water, salt, sugar, and garlic to a boil. If you are canning your peppers, smash your garlic rather than mince it. Boil for 5 minutes. Stir to make sure the salt and sugar is completely dissolved. Discard garlic.
To hot jars, add banana pepper rings leaving 1/2 inch of headspace. Ladle brine into your jars leaving 1/2 inch of headspace. Remove air bubbles by running a knife around the edge of each jar.
Wipe the rim of the jar. Screw on lids and place in a water bath canner. Make sure the jars are completely covered with water.
Bring the water to a boil and process for 10 minutes. Remove jars, let cool, and wait for the home canner’s favorite sound, the “pop” of your jars sealing!
After 24 hours, check the seals. The lids should not bounce up and down when you push on them with your fingertip. Store in a cool place until ready to use.

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