Hot Off The Pepper
Fall harvest is underway. All those delicious veggies planted this summer are ready to be picked before winter arrives. Freshly picked banana peppers offer a punch of powerful, potent flavor to dishes. Yes I am getting a bit carried away with the alliteration. Try saying that line 7 times as quickly as possible. I kid, I kid. So, what to do with those extra peppers? Why not harvest them and pickle them in a mason jar. It's super easy to do. If you like to add a little spice to your plate, the pickled fresh home grown pepper can awaken your taste buds while biting into any dish this winter. Not to mention, mason jars stuffed with yummy peppers make great holiday gifts for friends and family. So here's how you pickle your banana peppers.
Instructions
1. Get a 16 ounce mason jar
2. Sterilize the jar with hot water. Then let it cool off
3. Stuff the jar with your home grown organic peppers
4. Add organic apple cider vinegar
5. Seal the cap of the jar.
6. Then let the beautiful process happen.
7. It takes 30 days to pickle your peppers.
8. You can leave them on your kitchen counter.
9. Once you open the mason jar, you have to refrigerate the peppers.
10. Oh one more option you can also add dill seed to your mason jar if you like that taste as well.