I’m on a little bit of a canning kick…

Last weekend, I gathered all the banana peppers and jalapeno peppers I could harvest from my tiny little garden, sliced them up, and pickled them.

This weekend, I tried some Dilly Beans.   (As I type, the jars are cooling and “popping.”  Pure joy to anyone who has ever canned – right?)

If you are looking for something to do with all of those peppers or beans, here are a couple very easy recipes to try.  How yummy they will taste in the middle of winter to remind us of summer!

Dilly Bean Recipe (compliments of “Oh Rob” & Joyce Brugnoli)

2 pounds of green beans
1/2 cup of canning or Kosher salt
2 1/2 cups of vinegar
2 1/2 cups of water
4 cloves of garlic divided
4 heads of dill divided

Trim the ends of green beans,  Combine salt, vinegar, and water in a large sauce pan.  Bring to a boil.  Pack beans lengthwise into hot jars. Add one clove of garlic and one head of dill to each pint.  Ladle hot liquid over the beans. Add lids, and process for 10 minutes in a hot water bath. Yields approximately 4 pints.

 

Banana Pepper Rings (as found on The Virtuous Wife’s Blog)

15-20 banana peppers
2 cups white vinegar
2 cups water
1/2 cup sugar
1/2 tsp ground turmeric
1 clove of garlic (per pint jar)
1 tsp canning/pickling or Kosher salt (per pint jar)
1 tsp vegetable oil (per pint jar)
3-4 pint jars and lids, sterilized and prepared for canning

Wash the peppers. Slice, remove seeds, discard stem ends.  In each sterilized jar, add one garlic clove. Pack jars with pepper slices.  In each jar of packed peppers, add 1 tsp canning/pickling salt and 1 tsp vegetable oil.  In a sauce pan, combine the vinegar, water, sugar, and ground turmeric. Bring to a boil.  Ladle hot pickling liquid into jars, leaving 1/2 inch head-space. Remove any air bubbles and add more liquid as needed.  Apply lids and bands, screw down to fingertip tight. Process in hot water bath for 10 minutes. Cool and store.

It is recommended to let both “cure” for approximately 2 weeks before eating. I’ll have to let you know how they turn out!

Cheers & Hugs,
Jodi