A Peck of Pickled Peppers

Well...not quite. But a couple of pints as least.

The other half loves sweet banana peppers. So I thought I was going a good thing when I bought a big basket at the farmers market. Only to find out that he wasn't sure he wanted to eat them this week. Dang acid reflux.

When I wondered aloud what to do with them, he used the refrain we've used quite often this summer when faced when a surfeit of okra, red bell peppers or onions. "CAN IT!" (The alternative version is "Pickle it.", also applicable in this instance.

So I did. I adapted a recipe I found online and ended up with several jars of these spicy sweet little goodies.

Spicy Pickled Banana Peppers
Makes about 5 pint jars.

6 cups sliced banana peppers
4 cups sliced jalapeño peppers
1 poblano pepper, diced finely (optional)
6 cups white vinegar
2 cups water
2 tablespoons sugar
2 tablespoons minced garlic
5 teaspoons whole peppercorns

Prepare canner, jars and lids.

In a large glass bowl, combine peppers. Mix well and set aside.

In a large stainless steel saucepan, combine vinegar, water, sugar and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes.

Pack peppers into hot jars to within a generous 1/2 inch of the top of the jar. Put 1 teaspoon peppercorns in each jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.