If your husband tells you that Banana Peppers are sweet and therefore you should forgo gloves . . .
Six hours after peppers were pickled canned and put away my hands had been washed half a dozen times. It wasn't enough to prevent the red eyed weeping monster face once I forgot and rubbed my eyes. So ended my first Pickled Banana Pepper canning session. Two weeks from now I can start cracking them open and seeing how well it really went. For now I must content myself with a pretty picture.
I tried 4 different recipes for my peppers.
I had 2.75 lbs of peppers that I split between these 4 recipes. I came out with 6 pints and 3 1/2 pints worth.
Recipe 1: Plain Janes
Pickling Juice (Makes enough juice for about 6 pints)
6 cups cider vinegar
3 cups water
Bring to a boil.
Pack peppers into sterilized pint jars. Sprinkle 1 tsp of salt per pint over peppers. Fill jar with boiling pickling juice leaving about 3/4 inch headspace. Process in hot water bath for 10 minutes.
Recipe 2: Garlic Janes
Prepare the same as the Plain Janes but add 1 clove of sliced garlic to jar with salt.
Recipe 3: Sugar and Spice
Pickling Juice (Makes enough juice for about 3 1/2 pints)
2 cups cider vinegar
2/3 cup sugar
Bring to a boil.
Using sterilized hot 1/2 pint jars fill with peppers. Add 1/4 tsp salt and cover with boiling pickling juice leaving about 1/2-3/4 inch headspace. Process in hot water bath for 10 minutes.
Recipe 4: Cara-me-away
Prepare the same as Sugar and Spice. However add 1/2 tsp of Caraway seeds when you add salt.
These recipes are adapted from the following recipes:http://allrecipes.com/Recipe/pickled-hot-peppers/Detail.aspx
Stay tuned for the taste test!