re: 2022 Spring Garden Thread

Day 1:
Wash the peppers in cold water and slice into 1/4" rings.
In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.

Day 2:
The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.




2 lbs banana pepper, seeded and sliced crossways into rings

Pickling Juice
8 cups white vinegar
2 2/3 cups white sugar
2 teaspoons mustard seeds
2 teaspoons celery seed

Directions:

1 Sterilize 2- 1/2 pint jars.

2 Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

3 Place peppers in the 1/2 pint jars.

4 Pour on the hot pickling juice and bring liquid to within 1/2" of the top.

5 Be sure the edge of the jar has no juice on it.

6 Place lids and screw on bands finger-tip tight.

7 Seal jar and leave for 2 weeks.**.

8 **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.