And don't even get me started about the English Cucumbers- as long as my arm...
A knock on the door in the late evening and my friend (and neighbour) Rita with two fair sized bags of cucumbers and banana peppers...half of what had been given to her by Sue (another friend and neighbour), who in turn got them from her son...who raised them in his garden.
Just like living in the Country without..er...the hayfield.
And that is how I ended up spending the evening putting up Bread and Butter Pickles and Pickled Banana Peppers...and the reason the house reeks of vinegar and onions and garlic and mustard seed and sugar...and Tucker is still squinting, and wondering why on Earth we fumigated the place!
After chopping and packing and boiling and canning/sealing I sent back several pints of each to my benefactor thanking her profusely...and apologizing for the canning scents which crept into our shared hallway...it IS an apartment after all...lol.
May have to take our friend (and neighbour) Tommy some over as well!
Going to tuck some in a box for Idgy soon, too...to serve with BBQ and (in the case of the banana pepper rings) to make her amazing Banana Pepper, Ham and Pineapple Pizza.
Enjoyed the day out with my oldest childhood friend (Pam) today. Always a treat to catch up with someone who has known you for most of your life :) Ran off to Cloverdale for a piece of the best French Silk Pie and Coffee. We have been friends for 40 years now. Seems hard to believe!
We used to joke about growing old together...and now...it appears we actually have...lol.
So without further adieu...the Pickled Pepper Recipe...and STOP calling me "Peter Piper" okay?
Pickled Pepper Rings
3 pounds of Banana Peppers (any colour or mixed colours for a beautiful jar)
6 cups of white vinegar
2 cups of water
3 cloves of garlic (separated, peeled and minced)
1 small onion chopped.
(...to make hot peppers you can also add jalapeños or chili peppers to the mix...)
Remove both ends of the pepper and clean...removing the seeds but leaving the pepper long.
Cut into 1/4 to 1/2 inch rings.
In a large kettle add:
The vinegar...the water...the pepper rings...the garlic and the onion...and bring to a full boil.
then
simmer for 5 minutes
By this time a cloud will fill your kitchen, your eyes will be stinging, your nose will be running and you will seriously be wondering what the hell have you done...family members may ponder why you don't just buy the convenient pre-made glass jars at the store...and your pets will be pressing themselves against the door in self-preservation mode. Don't let any of this discourage you...and the correct answer to the pre-made glass jared peppers is
"...these taste better..."
Best delivered in that don't-make-me-poison-your-dinner tone of voice.
And maybe let the pets outside.
...after all...what did they ever do to you?
Fill sterilized canning jars with boiling pepper mixture leaving 1/2 inch headspace. Apply self-sealing lids and tighten rings...and invert jars on countertop to seal.
Yes. They seal.
That simple.
And no hot water pack...processing or canner required.
I always add a bit of pickling salt to mine...makes for crisper rings. Ready to use in 1-3 days.
Refrigerate after they are opened.
Will keep a year on the shelf.
As far as the Bread and Butter pickles...my Aunt Vernie always used Kerr Spices...just follow the directions on the package and they turn out magnificent.
Enjoy!
