Spice up Your Condiments! Pickled Hot Banana Peppers!
Pickled Hot Banana Peppers
Makes 4- 500 ml jars
Ingredients
3 lbs. large hot banana peppers seeds removed and sliced into rings
6 tables spoon kosher salt
6 tablespoons pickling spice
6 tbsp. dried vegetable soup flakes
3 cups vinegar
8 cups water (boiled)
2 cups white sugar
4 tsp. whole peppercorns
Preparing the peppers
Wash peppers and place on BBQ on high heat. Turn the peppers every few minutes until peppers are blackened on the outside. ( ensure that ¾ of the peppers are blackened)
Remove from BBQ and place in a container and cover for 2 hours ( you can cover with a plastic bag. ) This creates steam which will help the removal of the skins
Under running water remove skin and remove seeds and veins. ( you can leave whole or slice)
Preparation jars
Steam Pressure cooker method
Sterilizing jars
Place 4 jars and lids into pressure cooker sitting on trivet. Add 1 inch of water to the bottom of pressure cooker
Sterilize for 5 minute. Remove jars and place on a dry kitchen towel.
Repeat until all jars are sterilized.
Water bath method
Preparation and set-up of jars and canning tools
Set-up a table with a large beach towel on it.
Wash canning jars, lids and rims. Put jars upside down on towel and place lids and rims on towel. Wash jar lifter, magnetic lid lifter and ladle. Place on towel.
Boiling tools and jars.
Use a 12-20 qt. pot for boiling water.
When water is boiling add jars, rims, lids, jar lifter and magnetic lid lifter. Boil for 1 minute and remove jar lifter and magnetic lid lifter using a pair of tongs. Let jar lifter cool down and then use to remove jars. Remove lids and rims with magnetic lid lifter. Place all boiled items towel.
Making the peppers
In a large pot add
6 tables spoon kosher salt
6 tablespoons pickling spice
6 tbsp. dried vegetable soup flakes
3 cups vinegar
4 cups water
2 cups white sugar
4 tsp. whole peppercorns
Preparation
Put all ingredients in large pot and bring to a boil and strain saving the liquid.
Put peppers in jars until the jar is full (pack the peppers in to the top of jar)
Pour strained liquid equally into the jars
Top off with boiled water if required leaving ¼” of space at the top of the jar.
Hand tighten lid onto jars. Shake each jar for 1 minute ensuring salt and sugar are mixed in.
Place jars into pressure cooker on the trivet. Add enough water covering up to 1/3 of the jars. Cook on high pressure (or manual pressure for 5 minutes)
Repeat process until all jars and done.
Tighten jar lids.
Final cooking of Pepper
Water Bath method
Placed jars in boiling water ensuring that the jars and lids are completely covered with boiling water. Boil for 5 minutes. Remove from water using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims, store in a cool dry place.
