Well, Max, are you feeling better now that it has cooled off a bit? We are cooler, but terribly dry. The garden is a disaster. Only a few tomatoes and peppers are left, and they look cooked on the vine.
About the only peppers that are thriving are the Sweet Banana Peppers, and I have no idea why. We mostly eat them fried, or dipped in a tempura batter with a dipping sauce of homemade catsup or chili sauce.
There is one other use for them I know, and that is pickled. Really, I suppose, you could do any ripe, sweet pepper this way, but my recipe specifies Sweet Yellow Banana Peppers. The nice thing about them is the color. So many people haven’t seen yellow peppers, and certainly not as a pickle. Think of the nice color this would make on a winter relish tray.
Pickled Sweet Banana Peppers:
1 cup sugar
1 cup white vinegar
1 teaspoon canning salt
Yellow Banana peppers
Place sugar, vinegar and salt in a medium sized saucepan. Heat and stir until sugar dissolves.
Take a half pint jar and use it to measure the peppers. Slice the peppers lengthwise. Remove the caps and seeds. Cut enough peppers to fill 5 half pints.
Place the peppers standing up and packed tightly together in hot sterilized jars. Pour the boiling syrup over the peppers an seal the jars. Let set for several weeks before using.
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