Jun 23, 2014

Tuesday Toots-Recipe and Tutorial

How about pickled banana peppers and pickled jalapeno peppers?
I do believe this picture needs to go on the front of a magazine don't you? I just love it!

And this one.....

Loved these 1/2 pint cute jars! I decided to use the 1/2 pint jars for the peppers. I washed jars, lids and seals in hot soapy water and let them dry.

Decided I would do some pepper rings and some half peppers. Washed the peppers, got all the seeds out and washed them again.(Recipe at end of post)

Cut and diced like I wanted.

I also used the same recipe for the Jalapeno peppers. I done a few rings and some half peppers.

Garlic...YUM! I use one garlic per jar. You actually would use 1/2 of a pod of garlic per jar but we like a little more garlic so I went with it!

Picking and Canning Salt.

Vegetable oil.

Turmeric Spice

Now after your jars has dried fill your jars with your peppers. For half pint jars add 1/2 tsp. of oil and 1/2 tsp. of Pickling and Canning Salt.

For your brine: 2 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and 1/2 tsp. of turmeric. Mix together and bring to a boil.

Ladle out brine into your jars over your peppers and make sure there are no bubbles at the top and fill jars with brine just enough to cover peppers. Put lids and rims on and tighten. Place jars in pot and cover with water. Bring to a boil for 10 minutes.

Decided while the hot water bath process was going on I would take a break and eat some fresh tomatoes and cucumbers out of my garden. (Yeah, I like pepper and salt)

Once the hot water bath process is through I take the jars out to cool.

They need to sit about two weeks before popping the top! Speaking of top popping...I can hear my lids sealing now....POP, POP, POP!

Note: They will have a yellowish look to them because of the turmeric. After jars have cooled completely I place them in my cabinet...and I my man is counting down days to when he can POP the TOP!

Now for the recipe: Double this if you plan to use pint jars. If you plan to use quart jars I will let you do the math! LOL!

15-20 banana peppers
2 cups of white vinegar
2 cups water
1/2 cup sugar
1/2 tsp. ground Turmeric
1/2 glove of garlic
1/2 of Pickling and Canning salt per jar
1/2 tsp. of vegetable oil
6-8 (1/2 pint) jars

For the Jalapeno peppers I made up about half the amount of brine for them as I did not have as many of them as I did banana peppers. I had enough to do about 3 (1/2 pints of Jalapeno peppers)

Another note: I actually took about 1/4 piece of jalapeno pepper and added it to the jar of Banana pepper too for a little added kick. On the Jalapenos, be sure to take all the seeds and membranes out! Those suckers will burn you up if you don't. USE gloves too! They will burn your skin while handling them if you don't! ASK ME HOW IT FEELS! LOL! 

Joining Kathe with E this week over at http://www.kathewithane.com/2014/06/youre-gonna-love-it-tuesday_23.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KatheWithAnE+%28Kathe+With+an+E%29
And Jann over at "Have a daily cup of Mrs. Olsen" http://jannolson.blogspot.com/2014/06/share-your-cup-thursday-108.html

Hugs and blessings,


  1. I used to can beans and loved the popping sound of the lids sealing! HOPE you have an awesome day!

  2. Love banana peppers.No one eats them but me so cheaper to buy them. Looks good though.
    Connie Royals

  3. I gotta learn how to can, as my jalapenos runneth over.

  4. These look delicious!!! I bet hubby can't wait to pop those tops open! Yum!

  5. Oh yum! The turmeric would be a new addition to me and it sounds good-enjoy:@)

  6. Yum! Yum! Magazine worthy for sure. I love peppers, but have never thought of bottling them. Usually use them all in my salsa. Next year I will plant more peppers to do this. We love Mexican food. In fact, I have a chili Relleno casserole cooking in the oven right now. I am pinning. Thanks for sharing the recipe with SYC. p.s. your tomatoes and cucs covered in s&p is just how I would have it. Can't wait till I have them in my garden!

  7. Hi Cindy, just hopping by to let you know that I will be featuring you at SYC this week.


So glad you stopped by to visit.
Hugs and blessings, Cindy