A Peck of Pickled Peppers

OK, so more like 4 small jars, but I am acting as excited as if it were a full peck. This was our first experience canning and it actually worked *gasp!!* We planted four little banana pepper plants back in spring and they produced lots of beautiful peppers. The recipe below made about 4 pints of peppers.

1 Garlic Clove
1 1/2 lb to 2 lbs banana peppers
1 Tbsp salt
2 C water
1 C white vinegar
Celery seed
Fennel seed

Prepare jars and lids by washing them in HOT soapy water. Leave them in clean hot water until you're ready to use them.

Wash the peppers, remove the tops, deseed and cut into thin rings. I would recommend using gloves. Even though banana peppers aren't known for being hot, I still managed to feel stinging on my upper lip for about an hour. I must have scratched my nose or something. But what a pain it was, literally.

In a large pot, combine the vinegar, salt and water. Heat on high until boiling.

Remove one jar at a time to begin the canning process.

Add a clove of garlic, then pack banana peppers tightly into jar. Add a tiny dash of celery seed and fennel. Then pour the hot vinegar-water mixture over the peppers. Immediately put on the lid and ring tightly to seal.

In a canning pot of boiling water, process the jars in a water bath for 10 minutes.

I really can't say how these taste, as we haven't opened a jar yet. They've been "marinating" for a few weeks now. I think it's about time to break open a jar. Don't you?