Thursday, October 15, 2009

Pickled Banana Peppers

I visit the farmers market every Wednesday and the last few weeks I would buy banana peppers to put on salad or pasta. They tasted fantastic without pickling.

I decided to make my own pickled banana peppers. I must say, YUM! I can't wait to add them to my sandwich and salads. I have already been opening the fridge and sneaking a few here and there.
Pickled Banana Peppers


1 TB Dried Dill Weed
1 1/2 cps. of Water
Quart of White Wine
3/4 cp. sugar
1 1/2 tsp. of Pickling Salt

4 LBS Banana Peppers (Washed Well)
Fresno Pepper or Jalapeno (Washed Well)
1. Boil the jars and lids and the brine in another. While the brine is warming up cut the peppers.

2. When the brine is ready add a garlic to each jar and a Fresno or Jalapeno pepper.

3. Pour the boiling brine over the top and add the lid. Boil for a few minutes until really hot. Let cool. The lids should seal if they do not store in the fridge.