This year’s Champion Food Preservation went to Dominique Schutte; she made Pickled Banana Peppers. When she sold it at the Foods and Livestock Auction she paired it with the fixings to make pizza, it looked very yummy and I wanted to buy it myself.
– 4 cups peppers (banana, jalapenos, serrano, etc.) cut into ¼ inch rings
– 2 cups vinegar
– 2 tablespoons sugar
– 2 teaspoons kosher salt
Place pepper rings in a sterilized quart jar. Set aside. Place vinegar, sugar and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving ½ inch headspace in jar. Seal the jar. Put in a waterbath for 15 minutes to assure sealing. Allow at least 24 hours before opening the peppers for the best flavor.
If you are canning for the first time, please give the office a call, there are some important things you need to keep in mind and know before trying it for the first time. You can reach me at 316-284-6930.