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  • 4 qts. long red, green or yellow (banana) peppers
  • 1 1/2 c. canning salt
  • 4 qts plus 2 cl. water divided
  • 1/4 c. sugar
  • 2 Tbsp. prepared horseradish
  • 2 cloves garlic
  • 10 c. vinegar
Cut 2 small slits in each pepper. Dissolve salt in 4 qts. water. Pour salt water mixutre over peppers and let stand 12 to 18 hrs in a cool place. Drain; rinse and drain thoroughly. Combine 2 c. water with remaining ingredients in large pot. Simmer 15 min. Remove garlic cloves. Bring pickling liquid to a boil. Pack peppers into hot jars, leaving 1/4 in. headspace. Ladle hot liquid over peppers, leaving 1/4 in. headspace. Remove air bubbles. Adjust 2-piece lids. Process half-pints and pints 10 min. in boiling-water canner. Yield: about 16 half-pints or 8 pints.

Pickled Banana Peppers with Okra

  • 1/2 lb Okra
  • 2 lb Sweet banana peppers (about 7)
  • 1 lb Yellow peppers (about 2 large)
  • 1 lb Red peppers (about 2 large)
  • 5 cup White vinegar
  • 8 tbl Kosher salt
  • 16 Cloves garlic, peeled
  • 1 bn dill (about 24 sprigs)
  • 1/4 cup Yellow mustard seeds
Rinse okra and peppers and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely. Remove stems, ribs, and seeds from peppers. Cut banana peppers lengthwise into quarters; cut red and yellow peppers lengthwise into eighths.
Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place a wire rack on the bottom of a large pot. Place jars uptight on the rack, fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer’s instructions.
Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot
Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.. Evenly divide garlic, pepers, dill sprigs, and mustard seeds among jars. Pack jars tightly with okra and peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.
Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal.
Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks before serving.Store opened jars in the refrigerator

Pepper Sauce

Peppers of Choice (Any kind will do, suit to taste)
Cider Vinegar (Enough to fill jars)
Salt

Before sauce preparation follow jar manufacturers instructions to sterilize jars.

1. Fill jars about 75% full with pepper slices
2. Bring Vinegar to a boil and pour over peppers (Beware: Pungent Smell)
3. Seal jar tight.
4. Let it sit a few days to absorb the flavors (the longer the better).
5. Drizzle over peas, greens, barbecue or whatever suits your fancy. Enjoy!
(Peppers can be “recycled” by adding more boiling vinegar when your sauce is low, but pepper flavor will be diluted a bit upon each refill).

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