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?
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.
- 5 banana peppers
- 1 1/2 cups of white vinegar
- 1 cup of water
- 1/2 tablespoon of fine grain sea salt
- 1/2 tablespoon of organic cane sugar
- 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.
- Fill a pint mason jar with the peppers and the half clove of minced garlic.
- In a saucepan heat the vinegar, salt, and sugar until the salt and sugar have dissolved. Remove from heat and let cool.
- 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!
- Pickled Banana Peppers will last up to 3 months in the refrigerator.
- For a canning recipe please see the recipe I started from.