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Hot Banana Chile

I was able to put together my first real harvest of the season this morning.  I decided it was time to pick (and pickle) my banana peppers.  I had 3 nice big ripe Bananarama Hybrids and 5 Hot Banana Peppers ready to be sliced and bathed in vinegar, garlic, peppercorns and pickling salt.

I used a “cold-canning” method that was shared with me by a Wisconsin chile head named Bruce (esox07 from GardenWeb).  I simply filled the sanitized jars with fresh pepper slices, minced garlic, salt and a 3:1 Vinegar to Water mix.  The result is crispy slices of sandwich heaven.

Stay tuned to PEPPERMEISTER! Next week I will be letting you know how you can be eligible to win a GrillPro Stainless Steel Pepper Roasting Rack!