I was pretty excited today to go into the garden and find a bumper crop of banana peppers. I love their sweet flavor fresh from the plant; but, this many wouldn’t keep long enough for me to eat all of them. Fortunately, I have an old fashioned recipe that blends the fresh banana flavor with some sweet, some tart, and some spicy enhancements that are absolutely delicious on cheeseburgers, pizza, hotdogs, or even sandwiches. After just 10 minutes in boiling hot water this fresh and delicious medley will last in my pantry for at least a year! Less than an hour of work produced 9 pints of garden awesome. Now, all I have to do is pop open a jar the next time I want to elevate ordinary burgers to gourmet heaven–which is something I value now that the crazy school/sports season is here. Here’s all you need:
A pot to hold your jars with two inches of water covering them
a jar lifter or basket to lower into the water
Half pint jars and lids (the amount depends on the weight of your peppers.
1/2 pounds of banana peppers– (I was able to harvest almost 3 pounds today. If you have a few plants you will be surprised how many you can work with). If you have 1/2 pounds of peppers you will get about 2 1/2 pints out of it).
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1 teaspoon sea salt
1 large onion
6 bay leaves.
- Start water boiling in your pot to process your jars when done.
- Remove seeds and membranes from peppers (throw these in the compost.) Cut crosswise to make rings.
- Halve the onion and cut into one inch slices
- Bring all the ingredients–except peppers– to a rolling boil.
- Remove bay leaves if you want too. I usually leave them in because they won’t affect the flavor negatively and they look really pretty in the jars.
- pack the jars with the pepper rings and pour the hot brine over them until the peppers are covered and there is 1/2″ of headspace.
- wipe the rims and threads with a wet paper towel.
- Put lids and rings on fingertip tight.
- Carefully lower into boiling water and bring back to a boil. Process for 10 minutes. Lift out and let set for 12-24 hours.
- Enjoy the “popping” sound as your seals are formed. Once cool– label and plan your next pizza/cheeseburger/hotdog extraordinaire!
3 thoughts on “Puttin’ Up Banana Peppers— Guaranteeing Our Next Cheeseburger or Hotdog Will Rock!”
We have to try this. The family has talked about doing this with other vegetables too. They are so fresh and without all the additives that you find in many brands. They are such a fun condiment to so many dishes. Your garden must be spectacular if you can grow veggies in it. So nice to have met you in the blogosphere!
I am so glad to have met you too! “Spectacular” may be a bit of a stretch. . .especially now that I need to get it weeded. . .lol! But I love it. And I love learning how surprisingly little space is needed to make a big impact on healthy–and way more delicious–eating. Please let me know how your peppers turn out and what results you have with other veggies. I have been having so much fun experimenting with different combos. I’ll be posting more of those results soon! 🙂
LikeLiked by 1 person
Awesome! Will buddy up with you on that! Take care.