This year’s garden is full of various types of peppers, and this weekend the banana peppers were ready to go! Like last year, we planned to pickle them. What we didn’t plan on is that it would need to be done while Jon is away with the boys at the lake. He did the grunt work last year, so I had no idea where to begin. I hunted around for his recipe, found a couple he had bookmarked and went to work. We absolutely love these and eat them with everything! I especially love them on top of my chive-infused cottage cheese or as a tangy addition to a fresh green salad.
- 2 lbs. banana peppers
- 4 cloves garlic (sliced in half lengthwise)
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 4 teaspoons salt
- 2 teaspoons celery salt
Wash the peppers, cut off the tops and remove as many of the seeds as you can. Cut the peppers into rings. Put the pepper rings, garlic and celery salt into a glass jar that has an air-tight seal when closed. In a medium saucepan, add the water, vinegar and salt. Bring to a boil over medium high heat. Remove from heat and pour over the top of the peppers and garlic. Seal the jar and set aside overnight. After 24 hours, refrigerate for up to 2 weeks.