I decided to make a batch of pickled jalapeno peppers with my remaining garden produce. I have just enough of the peppers for three small jars. And surprise. It is really quite easy to make your own pickled peppers. These brined peppers turned out to be crunchy and full of hot flavor — much better than store bought ones, in my opinion. Although they can be kept in the refrigerator for several months, I doubt if they will last that long.
Let’s make Banana Pepper Jelly! Home canning pepper jelly is a new adventure for me — but I’m willing to give it a try. My Community Supported Agricultural (CSA) basket was full of large banana peppers. These peppers are mild, with a distinctive flavor. I don’t often use banana peppers in cooking and hate to throw them away. So making jelly seemed like a good solution. The jelly turned out so well that I made a batch of Hot Jalapeno Pepper Jelly, too.