Peppers – Picking & Pickling | My Garden

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My first batch of peppers are ready and yummy!

So far I have twelve banana peppers and two mystery peppers (the ones pictured above). When I bought the plant at the farmer’s market it was labeled as a black knight bell pepper. I mainly had to have them because “black knight” made me think of Batman, and I justified it since I didn’t have any bell peppers yet. Well, I still don’t have any bells. Hmm… any guesses on these mystery Batman peppers?

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My first harvest of the banana peppers (the eight above) I froze 3 whole, and chopped up the others and pickled them. Since it was my first time pickling peppers, I was a bit worried that they would taste horribly! Nope, they’re pretty amazingly yummy!

Since I only had 8 peppers and wanted to try pickled banana peppers without using all of my harvest, I halfed this recipe, then made a few changes. See below for my small batch recipe for pickled banana peppers.

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Pickled Banana Peppers - small batch
Yummy pickled banana peppers for sandwiches and salads
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 5 banana peppers
  2. 1 1/2 cups of white vinegar
  3. 1 cup of water
  4. 1/2 tablespoon of fine grain sea salt
  5. 1/2 tablespoon of organic cane sugar
Instructions
  1. Slice the banana peppers into small rings, about ¼ inch thick. If you don’t like the ribs or seeds you can remove them first.
  2. Fill a pint mason jar with the peppers and the half clove of minced garlic.
  3. In a saucepan heat the vinegar, salt, and sugar until the salt and sugar have dissolved. Remove from heat and let cool.
  4. Once the brine has cooled, poor into the jar, place the lid on, and store in the refrigerator for 24hrs. before eating. This gives them time to get really yummy!
Notes
  1. Pickled Banana Peppers will last up to 3 months in the refrigerator.
  2. For a canning recipe please see the recipe I started from.
Adapted from Cuchina Kristina
Adapted from Cuchina Kristina
ShellySea http://shellysea.com/blog/