Peter Piper Picked a Peck

Of pickled peppers!

Yep, my banana peppers have been unbelievable this year. We've been picking and eating and getting over run with them! lol

While there are only so many ways to eat them, we've found sprinkling them on top of our pasta salad is the best way when fresh. And trust me you can only eat pasta salad so many times a week. I was getting way more than we could eat, so I knew I needed to try some way to preserve the surplus. With all the time spent nurturing them to fruit I wanted something to show for our efforts!

We've been buying the hot pickled peppers rings from the store to put on our brats. So, last Saturday, I decided the answer to my pepper problem would be to make pickled pepper rings. I chopped the ends off, cut them into slices and placed them in a salt brine to sit overnight. I rinsed them Sunday morning and packed them into sterile jars. The pickling solution was water, vinegar and garlic boiled and poured over the peppers in the jars. I put the lid/rings on and placed them in my canner on the stove. Using the water bath method, I allowed them to boil for 10 minutes, then took them out placing the jars on a towel to cool. Within 30 minutes the tops had popped and sealed.

Wasn't too hard or time consuming and I have to say they look pretty cute in their little jars.

My recipe recommended waiting 3 weeks before eating to allow them to season. So until then they are going to sit on my counter so I can admire my handiwork.