Last of the Banana Peppers
Just before the first frost of the season hit, the last of our pepper crop was harvested and the plants pulled out to be composted for future crops. Our peppers this year included jalepeno, banana, shishito, sweet and poblano peppers. This was the first year that our vegetables were all planted in raised beds that had been filled with rich soil and compost.
The plants were filled with the fiery hues of peppers well into the warm summer months, yielding a bounty that teased the palate and inspired culinary adventures. Our favorite way to enjoy the tangy crunch of banana peppers is through the age-old art of pickling, an process that transforms them into zesty treats. These pickled treasures find their way into our morning rituals, adding a kick to our breakfast egg casserole and scrambled eggs, while lunch and dinner see them as the perfect zingy topping on our homemade gluten-free pizza and as a companion to succulent smoked pork shoulder. Their versatility and vibrant flavor make them a staple in our kitchen, infusing each meal with a taste of summer's glory.
Over time I've perfected my own pickling recipe that's become a hit with friends and family. I begin by slicing the peppers into rings and tuck them into glass jars with snug lids, creating a colorful mosaic in each one. For those more daring and desiring a bit of heat, this year I added some hot peppers to the mix! My pickling potion is a simple mix of equal parts distilled white vinegar and water, starting with a generous two cups of each. Into this, I blend in three cloves of freshly chopped homegrown garlic, two tablespoons of celery seed, and one tablespoon each of peppercorns and salt. In a saucepan, bring this to a bubbling boil and pu over the pepper rings, filling the glass just shy of the brim. A gentle shake allows the liquid to caress each slice. If needed, I top it off to ensure the peppers are well bathed. Once cooled, the jars are sealed and refrigerated, not for longevity — for these jars are emptied as swiftly as they are filled — but for the immediate joy of crisp, pickled delight.