I LOVE banana peppers on sandwiches and salads. They add a little heat and a ton of flavor….however (for me), only if they are pickled. Our garden is kicking off some serious banana peppers already, so I couldn’t waste time preserving these beauties as more are ripening right behind them!
These were literally all picked within the last 3 days.
I cut the tops off, ran my knife around the inside to seed and devein, then sliced away.
After transferring the peppers to a mason jar and topping with about a teaspoon of minced garlic, I combined 3 cups white vinegar, 2 cups water, 2 tablespoons salt, and 1 tablespoon sugar and whisked over medium heat until the salt and sugar dissolved. Let it cool completely, then pour mixture into your mason jar.
Refrigerate for at least 24 hours ~ these puppies just get better with age.😋
We have been growing certain things like tomatoes, basil, cilantro, and other herbs for years now. However, last year we decided to really kick it up a notch. I was sick of paying organic prices for veggies and herbs and knew we could also cut our grocery bill big time in the long run. We live in a coastal town so our soil here is mainly sand, which made garden boxes a must. My sweet husband is incredibly handy and built them all himself along with an irrigation system. We had a lot of lessons learned last year with overcrowding some plants and how we wanted to do things this year. Well, it’s beginning to really take off beautifully. Can’t wait to begin cooking with these beauties.🍆🍅🌶
Squash & Zucchini
Jalapeños & Sweet Peppers
Grafted Tomatoes – This is our first year buying grafted. They are suppose to be amazing. We will see….I’m a southern girl who practically lives on tomato sandwiches and tomato pies during the summer, so I’m a tough critic!!🍅
We also did a flower box this year that’s beginning to sprout, plus herbs, garlic, and the pumpkins will be planted this week. Can’t wait to see how this year’s garden does – this all makes my heart so happy.🌱