Saturday, June 7, 2008

Peter Piper Picked A Peck

Of these guys! Today I pickled a couple of batches of banana peppers. I used my Aunt Karen's recipe so they should be delish! Also, today I pulled out all my cucumber plans (they were mostly done producing) and put in okra and white eggplant. I also shifted around some of the herbs since it's getting quite crowded in the herb box. I'm planning on pickling some cucumbers later this week, since I have about a million (and we don't want them to go to waste!). So stay tuned for more canning, pickling and preserving!

Aunt Karen's Pickled Peppers
Lots of tasty peppers, I used banana peppers
4 cups vinegar
2 cups water
1 tsp salt per mason jar
1/4 tsp garlic powder per mason jar (I also added some fresh sliced garlic)
1/8 tsp alum

Sterilize your mason jars-I boiled them, though I know some people just run them through the dishwasher. Bring the vinegar and water to a boil. In the meantime, fill your jars with the peppers, salt, alum and garlic. Pour the vinegar mixture into the jars until there is only about a 1/4 inch from the top. Screw the lids on real tight and let the jars hang out on the counter. The lids should pop, letting you know they're sealed. It's okay if they don't pop, that just means you have to refridgerate them.

And here they are:

Tasty and delicious!

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