Here in the South we are in the dog days of Summer. Our gardens are producing more veggies than we can use in our meals. Now I don’t know about y’all, but I hate to waste all of those delicious vegetables!! Well, we have a way to extend their usefulness a bit.Yesterday I went to my friend Julie’s house. She has more Jalapeno Peppers and Banana Peppers than she could possibly eat. She also has more Cherry Tomatoes than our entire town could eat (yes, seriously that many). Well we decided to tackle some of the peppers yesterday. Below, you will find the recipe we used to pickle a peck of peppers. Ok, maybe it wasn’t a peck but it sounds catchy, don’t ya think?
We listened to music while she made the pickling brine and I chopped peppers. (Of course her husband, Chef Elliott, was in the kitchen supervising Ha!) We managed to knock this out pretty quick and now are able to enjoy these pretty peppers for a bit longer.
We hope y’all will give it a whirl and enjoy!
- 4 pint canning jars with lids
- 20 Jalapeno Peppers this will vary depending on the size of peppers
- 15 Banana Peppers this will vary depending on the size of peppers
- 4 cloves Garlic
- 1 1/3 cups White Vinegar
- 1 1/3 cups Apple Cider Vinegar
- 1 cup Granulated Sugar
- 4 tablespoons Kosher Salt
- 2 cups Water
- Slice peppers and add to jars with 1 clove of garlic
- In a saucepan stir together white vinegar, apple cider vinegar, water, sugar and kosher salt. Bring to a boil over high heat until sugar is dissolved. Let cool for 15 minutes.
- Poor liquid over peppers to fill jars.
- Add tight fitting lids and refrigerate.
- These will keep in the refrigerator for approximately 2 months