Sunday, August 31, 2008

Pick a Peck of Pickled (Banana) Peppers

Last summer, I made beet pickles, sweet pickles, and hot and spicy pickles. Well, this year I didn't have anything to pickle until now. But this afternoon I made a single jar of Pickled Banana Peppers. Now I wish that I had more peppers to make another jar! Maybe there will be more banana peppers next weekend when I have a chance to visit our local farmers market again.

I found this recipe on It's called Canned Italian Peppers. I made 1/6 of this recipe and probably could have made just an 1/8 and had plenty of liquid for the five peppers that I had in our refrigerator.

I originally bought those peppers thinking that I would eat them raw, but even though banana peppers are considered mild, they were a bit too hot for me to eat raw. Pickling mellows them, without taking away their nice little kick.

Anyway, this is a great recipe. I made this one jar of peppers earlier today, and I've already enjoyed eating a few of them. I didn't can them. I just put them into a jar in the refrigerator, with plans to use them over the next couple of weeks.


Sliced banana peppers (five peppers filled my little pint-sized jar)
Italian seasoning (I used dried basil and oregano leaves)
Garlic cloves (I didn't have fresh garlic on hand, so I used garlic powder)
White vinegar
Fresh basil leaves
Canning salt (I used table salt)
Olive oil

Fill pint jars with sliced peppers. In each jar put: 3-4 basil leaves, pinch of Italian seasoning, 1 tsp. salt, 2 cloves garlic (I used a pinch of garlic powder), and 1 tsp. olive oil.

Bring to a boil in a saucepan: 2 quarts vinegar, 1 quart water, and a pinch of sugar. Pour over peppers and seal jars. (I just used a clean commercial pickle jar and closed the lid after it had cooled a bit.)

1 comment:

yowza said...

Thanks for the recipe! For some reason I kept finding recipes that called for a lot of sugar in the brine - yuck!

I made a big quart jar of pickled peppers with lots of fresh basil (to compensate for a lack of dried oregano & basil), and now my fingers are really burning as I type. Lookout!