One of the thorns in my side these days is my inability to grow a garden where we currently live. So once the farmers markets open up, I'm like a kid in a candy shop stocking up on my cherished organic veggies for a much better price than I would normally find in a grocery store. I don't do much canning since the cost of investing in enough jars to make it economically efficient is a little impractical for us, and some vegetables don't freeze the best (tried that last year). But the one food I do can no matter what now is homemade pickled banana peppers. I'm able to pick them up for a dime a piece at a local organic farmer, and along with some cayenne peppers, it's a quick, cheap and priceless flavor for me and my family since it's not easy to find a duplicate in the grocery store. Here's how you make it:
Pickled Banana Peppers
|Pickled Banana Peppers|
Cayenne Peppers, seeded and sliced
Seed and slice peppers into rings. I recommend wearing gloves so you don't accidentally rub and burn your eyes (especially if you have contacts - I know from a very painful experience). Sanitize canning jars and lids with boiling water. Place sliced peppers into canning jar. Push peppers down to make room for more. Leave about 1-2 inches of space at the top.
Pour a ratio of 1/3 cup vinegar to 1 cup of water into pot on stove top. Bring liquids to a boil. Pour into canning jar until it covers the peppers. Tighten lid down and place in refrigerator to ferment. It takes about 1-3 weeks to get to the ideal flavor. Shelf life depends on your refrigerator temps, but I usually get 3-4 weeks minimum out of a jar once I open it. Use your own discretion on shelf-life.