Pickled Banana Peppers

We added banana peppers to our garden this year and the plants have been producing a lot.  These peppers are not spicy and the pickled version is sweet and tangy - a perfect addition to a sandwich, a pizza toppers or as a relish on hotdogs or hanburgers.

Ingredients

3 cups thinly sliced banana peppers
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tsp. pickling salt
1 tsp. mustard seeds

Instructions

Combine the vinegar, water, sugar, salt and mustard seeds in a saucepan. Bring to boil, stirring occasionally,
Remove from heat and add thinly sliced banana peppers. Stir for about 15 seconds as the peppers soften. Allow to cool to room temperature.

Remove peppers with slotted spoon and place in container. Pour pickling liquid over the peppers to cover. Seal jar tightly and store in refrigerator for up to 2 months.

Adapted from Serious Eats

Pickled Asparagus

The first spring vegetable to go on sale at the market is asparagus. And when it does, we buy pounds of it and make pickled asparagus. We place sliced garlic and spices in each jar to infuse this flavor into the pickles.  Processing in a water bath makes this recipe relatively easy. Then, we can enjoy the results of our labor long into the summer when the price of asparagus soars again.

INGREDIENTS

6 - 8 cloves of garlic, roughly chopped, not minced
30 black peppercorns
30 mustard seeds
1/2 teaspoon red pepper flakes
About 3 pounds asparagus
2 1/2 cups white vinegar
2 1/2 cups water
2 1/2 teaspoons pickling salt
2 Tablespoons sugar



SPECIAL EQUIPMENT NEEDED

Tall canning jars, lids and seals
A large pot for processing as a water bath

INSTRUCTIONS

Fill a large canning pot with water and place on stove on high heat to bring to boil. Reduce heat to medium-high once it begins to boil. The water should be boiling when you add the filled jars for processing.

In smaller pot combine vinegar, sugar and canning salt. Bring to boil.

Wash asparagus thoroughly and place on towel to drain.
Measure the length of spear needed to fit in jar, allowing for 1/2 inch headspace.
Cut all spears to this length.

Divide sliced garlic and spices among the canning jars. Place asparagus in the jars, tips up or down as you wish.  Pour boiling vinegar mixture into each jar, leaving 1/2 inch head space.  Top with canning lid that has been soaked in warm water to soften the rubber ring. Screw lid on tightly.
Place in boiling water bath for 15  minutes processing time. Remove from water bath and allow to cool on counter.
Store the cooled jar in a cool dry place for at least 3 weeks before eating the asparagus.

Corn Relish

The markets are full of Olathe corn in late July, a variety of corn grown in Colorado that is known for its sweet flavor. And when corn is in season, we make corn relish.

Ingredients

8 cups fresh corn kernels, from about a dozen ears of corn
2 cups diced green bell pepper
2 cups diced red bell pepper
2 cups chopped onions
1/4 cup minced garlic
1 Tablespoon pickling salt
2 Tablespoons yellow mustard seeds
1 quart cider vinegar
1 cup water
2/3 cup brown sugar

Instructions

Boil corn for 10 minutes. Remove and place in ice water to chill. Remove kernels from corn cob.
In large nonreactive pot, bring all ingredients to a boil. Reduce heat and simmer for 20 minutes.
Pack the relish into pint-sized mason jars, leaving 1/2 inch headspace. Close jars with hot two-piece caps. Process jars for 15 minutes in a boiling water bath.
Store cooled jars in cool, dry, dark place.

Recipe Source:  The Joy of Pickling by Linda Ziedrich

Pickled Mushrooms

This makes a great addition to an appetizer plate.

Ingredients

1/2 cup sliced red onions
2 (4.5 ounce) jars whole mushrooms, drained
1/2 cup olive oil
1/2 cup white wine vinegar
1 Tablespoon sugar
1 Tablespoon chopped parsley
1 teaspoon Italian seasoning
1 (2 ounce) jar chopped pimientos
2 minced garlic cloves
8 drops hot pepper sauce (such as Tabasco)

Instructions

In nonmetal bowl, combine mushrooms and onion  rings. In jar, combine all marinade ingredients. Shake well. Pour over mushrooms and onions. Stir to coat. Cover and refrigerate for 8 hours or overnight to blend the flavors.
Drain just before serving.

Joni's Bread and Butter Pickles

A former co-worker, Joni, was known for her pickles. They were outstanding and I was happy when she was willing to share her recipe.

Ingredients

1 gallon pickling cucumbers
1/2 cup kosher salt
4 average-sized onions
3 cups cider vinegar
3 cups sugar
1 1/2 teaspoon tumeric
2 teaspoons mustard seeds
1 teaspoon ginger
1 teaspoon celery seed

Instructions

Slice cucumbers as thin as possible. Add kosher salt and enough water to cover the cucumber slices.
Cover with a tea towel and allow to soak overnight. In the morning, drain and wash the cucumbers thoroughly, In a large pot, make a brine with 3 cups water, vinegar, sugar and spices. Bring to a boil. Cut the onions into thin slices. Add cucumbers and onions to boiling brine. Reduce heat to simmer and cook for about 10 minutes. Pack cucumber and onions into clean jars. Cover with brine, leaving 1/2-inch headspace. Seal with lids and process in boiling water bath for 15 minutes.

Papa's Pickled Jalapenos

We grow jalapenos in our garden and this time of year we turn out batch after batch of pickled jalapenos. All winter and spring we enjoy them on just about everything.

Ingredients

11 cups sliced fresh jalapenos
1 cup diced onions
1/4 cup sliced garlic
4 cups cider vinegar
1 cup sugar
6 Tablespoons pickling salt

Canning supplies: jars, lids, etc.

Instructions

Clean jars thoroughly. Boil vinegar, salt and sugar. Pack clean jars with sliced jalapenos, a few onions and a few garlic slices.
Pour boiling vinegar mixture into the jars over the jalapenos. Place canning lid on top. Screw on top, but not too tightly.
Process jars in boiling water bath that covers at least 3/4 of the jar. Process in water bath for 10 minutes (15 minutes at high altitude).
Remove jars carefully. Tighten lids. Set on counter and do not disturb until you hear each lid pop which indicates it is sealed.
If you plan to eat some right away, you need not process in water bath, but can refrigerate and enjoy.

Pickled Beets

It's that time of year again when the garden is full of beets that are just the right size to turn into pickles.
This is our favorite recipe for pickled beets.

Ingredients

1 gallon small to  medium sized beets
3 1/2 cups cider vinegar
1/2 teaspoon pickling salt
2 cups sugar

Instructions

Cook beets in boiling water until tender. Dip into cool water; peel off skins.  Cut into large pieces
and place in canning jars.
In saucepan, combine vinegar, pickling salt and sugar. Bring to a boil.
Pour hot syrup over the beets and fill to cover the beets, leaving 1/2 inch headspace at top of each jar.
Seal with lids and process in boiling water bath for 15 minutes.
Check to ensure each jar has sealed.

Refrigerator Pickles

We love to make homemade pickles in the summer, but it can be a  lot of work to get out all the canning supplies. This is an easy recipe that eliminates the need for canning. You can store these pickles in your refrigerator for up to one month, but they will be gone before that!

Ingredients

3 cup cider vinegar
3 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 gallon pickle cucumbers
1 large white onion

Instructions

Mix vinegar, sugar, mustard seed and celery seed in a bowl. Stir until sugar is dissolved.
Cut unpeeled cucumbers into thin rings. Peel onion and slice into thin slices.
Place cucumbers and onion in large jar. Pour vinegar mixture over the cucumbers and onions. Place in refrigerator.
They will be ready to eat the next day and remain good for a month.