We have reached the end of our garden's growing season. Over the last couple months we have enjoyed the fruits (mostly vegetables) of our labor. Similar to the abundance of cucumbers we harvested, we had a huge number of banana peppers (60+) that ripened within the last month. We made several batches of this recipe, sometimes tripling and quadrupling the recipe because of the number of peppers we had on hand. We gave some of the jars away to friends and neighbors and most have said they liked them so much they would be willing to buy a jar from us. So now we've been asking ourselves...what does one charge for homemade goods like this? Here's your chance to get our "secret" recipe before you have to buy them. :-) This recipe is for sweet, rather than spicy peppers. However, you can make them more spicy by increasing the amount (or type) of spicy pepper you use.
Sweet Pickled Banana Peppers (2 day process)
2 1/2 cups seeded, sliced banana peppers (about 7 peppers)
1 medium green bell pepper, julienned
1 spicy pepper (we used chili and cowhorn peppers)
1 small onion, sliced
1/4 cup canning salt
12-15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1/2 teaspoon celery seed
In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refridgerate for at least 24 hours. Store in the refridgerator for up to 3 months.
Yield: 1 quart
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