Hello there!
It’s been a minute since I’ve been on the blog. Not sure why. Sometimes creativity flows in and out of you. I suppose lately, I have been busy in other ways.
Now that I can smell fall coming, I am ready to dive back into this beautiful space. There is something so special about the changing of seasons. As much as I was looking forward to summer, I am happy to see it go and embrace the cooler weather. Bye Felicia. My garden is ready for cooler weather also. And some RAIN.
The south has been in a drought lately. It’s honestly unusual for this time of year. Normally we are battling tropical storms and hurricanes every other week. This year, I am happy to see the smallest clouds form in the sky.
Since September is officially here. I thought I would give a garden update. There is not much going on right now. The sweet pepper and cayenne pepper plants are pretty much done for the season. Not sure if it was temperatures, lack of water, or disease, but they dropped all of their leaves. Somehow, the jalapenos and tabasco peppers are still rocking and rolling. And thank God for that!
Okra is growing steadily – about 3 feet tall now. Give them another month and I bet we will have some to harvest. Purple hull peas are filling out nicely. Not sure if I will get as many as I did last year… And I had zero luck with red kidney beans. I think something came and ate the seedlings before they even had a chance (probably River).
My third garden bed is completely empty. Filling up with weeds. This will be the home of my future cabbage patch, so I am waiting until the transplants are strong enough to go in the ground.
Not to change the subject so swiftly, but now let me get to the reason for today’s post.
Drum roll please…..
PICKLED BANANA PEPPERS
I have found such a love for pickled banana peppers this year. You can throw them into salads, Italian sandwiches, pasta salads, roast recipes. You name it! I bet they would even be good with crackers and cream cheese. (yum, now I’m drooling.)
I like no-fuss easy recipes and this quick pickled banana pepper recipe is just that.
I hope you enjoy😊
Till next time,
Cheers
Pickled Banana Peppers
Equipment
- Mason Jars
- Pot
Ingredients
- 10-15 banana peppers cut into 1/4" slices
- 2 cups white vinegar 5%
- 1 cup water
- 1 tsp mustard seed
- 1 tsp whole black peppercorns
- 1 tbsp sea salt
- 2 cloves garlic (roughly cut up)
- 1/2 tsp sugar (optional)
Instructions
- To make the brine, bring vinegar, water, spices, and garlic to a boil in a pot. Remove from burner once boiling and let sit.
- Add sliced banana peppers to mason jars. Pack them in there pretty tightly. You will be surprised how much you can fit in a single jar.
- Pour hot brine into the jar with the banana peppers.
- Seal Jars and let cool before placing in the fridge. They are ready to eat in a couple of days and will stay good in the fridge for about 6 months.
