With some of our pepper bounty, I was able to make a few goodies for the winter months ahead, pickling some banana peppers (which S likes on her pizza), and making a sweet pepper jam/relish-type thing.
Pickled Banana Peppers
2 lbs peppers, sliced into thin rings (I used banana; go ahead and use something spicier if you want)
3 cups vinegar
2 cups water
2 Tbsp salt
2 Tbsp sugar
Bring the vinegar, salt, and sugar to a boil, stirring to make sure everything is dissolved. Remove from heat.
Pack the peppers into pint or half-pint jars, then spoon the vinegar over the top, leaving 1/4-inch head space. Process in boiling water for 15 minutes.
Sweet Pepper Jam
2 lbs sweet peppers, chopped
1 small onion, chopped
Couple cloves of garlic, chopped
3 cups cider vinegar
2 cups sugar
3 Tbsp powder pectin
1 Tbsp salt
Pour the vinegar, peppers, onions, and garlic into a saucepan, and simmer for about 20 minutes, or until tender. Add the salt and sugar, stirring well. Add the pectin and bring to a boil for a minute or so, then remove from heat.
Ladle into jars, with 1/4-inch head space. Process for 15 minutes in boiling water.
Still have lots of peppers to go…