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!