What’s Cooking in Gail’s Kitchen? The Food Whisperer: Pickled Banana Peppers! Harvesting a vegetable garden has its advantages: convenience, great taste, chemical-free, and healthy. We’ve pretty much been of the theory, “Plant it and it will grow.” A little neglect will only make it thrive, right? So why in the world does my husband go overboard with so many plants? They all act like they’re on steroids in some kind of competitive race, so I end up with produce bursting off the vines. In any event, I often shrug my shoulders, come up with creative recipes, and make the best of it. A gal’s gotta do what a gal’s gotta do.
PICKLED BANANA PEPPERS
1 cup vinegar
1 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon celery seeds
2 garlic cloves, whole
1/2 pound banana peppers, seeded and sliced
In a 2-quart pan over medium heat, combine vinegar, apple cider vinegar, sugar, celery seeds, and garlic cloves. Bring to a rolling boil. Add the banana peppers. Keep them submerged under the pickling liquids. Remove the pan from heat. Let sit for 8-10 minutes. Using a slotted spoon, transfer the banana peppers and garlic to a clean jar. Ladle the pickling juices to fill the jar within 1/2” of the top. Wipe off the rim and add the lid. Store in the refrigerator.