Pickled Banana Peppers

GREAT FOR JALAPENOS TOO. Delicious on sandwiches, hot dogs, salads, etc. This recipe is the refrigerator version, which stays good in the fridge for approx 3 months. Check the website for the recipe for the canned version (I haven't tried it, but would like to in the future).

Update: Ours were good for over a year stored in the fridge, FYI..

From the kitchen of:  cucinakristina.com

INGREDIENTS:

• 1 lb banana peppers (about 10)

• 3 cups white vinegar (5% acidity)

• 2 cups water

• 2 Tbs kosher salt

• 1 Tbs sugar

• 1 garlic clove per jar, minced -1 lb of banana peppers filled roughly 2 quart sized mason jars

INSTRUCTIONS:

1. Slice banana peppers into rings 1/4-inch thick. Remove seeds and ribs, if desired.

2. Fill each mason jar to the top with banana peppers. Add 1 clove of minced garlic to each jar.

3. 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.

4. When cooled, fill each jar with pickling brine, screw on the lid, and store in the refrigerator. (Stay good in fridge for approx 3 months.)

5. 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.

MAKES: Approx 4 pints