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A few years ago, I started a small container garden on my patio.  I kept it pretty simple, arugula, herbs, tomatoes, banana peppers and jalapenos.  The peppers did well, and I quickly found myself with an overabundance of them.  While researching how to preserve them for later use, I came across a recipe for sweet pickled peppers on Food.com.  The method was straight-forward and simple, meaning that I should be able to pull it off without minimal chance for messing it up.   With a little bit of trial and error, I managed to get the jars to seal and two weeks later had delicious banana pepper rings to enjoy.

Halved jalapenos Sweet Pickled Peppers

Sweet Pickled Peppers

1/2 pound peppers (I have used banana, jalapeno and a variety of other chilis)

2 cups white vinegar

2/3 cup sugar

1/2 teaspoon mustard seeds

1/2 teaspoon celery seed

Sanitizing jars Sweet Pickled Peppers

First, I sterilize the jars, lids, and rings by putting them in a large pot, with enough water to cover them by an inch, and boiling them.

Coring jalapenos Sweet Pickled Peppers

While the jars heat up, I wash and prepare the peppers.  For banana peppers that I plan to use as condiments for sandwiches, I seed them and slice them into rings.  I have successfully done this with jalapenos as well, but most of the time, I plan to use the jalapenos for recipes, so I cut them in half instead.  I have found it is much easier to judge how many peppers I am using this way.  (If I choose to use them as condiments, it is easy enough to slice them up into half rings.)  I love the flavor that jalapenos have but do not necessarily want intense heat, so I remove all of the seeds and the ribs.  I always wear gloves when I work with spicy peppers to avoid any unwanted side effects.  It is never fun to accidentally get hot pepper juices in your eyes.

Pickling liquid Sweet Pickled Peppers

When the jars and peppers are ready, I stir together the vinegar, sugar, mustard seeds, and celery seed in a small pot.  I allow the mixture to come to a rolling boil.

Peppers in jar Sweet Pickled Peppers

When the pickling liquid is ready, I put the peppers into the sterilized pint jar.  I like to pack the jar full, but if there are not enough peppers for that, it is okay.

I use a wide-mouth funnel (one of the treasures we received from Chris’s Oma) to pour the pickling liquid into the jar to within 1/2-inch of the top.  I use a chopstick to move the peppers around to release any air pockets.

Add pickling liquid Sweet Pickled Peppers

I wipe the edge of the jar to make sure there is no juice on it and then put the lid and ring on finger-tight.  I move the pickled peppers to a towel on the counter and leave it overnight.  I love hearing the pop when the jars seal; it is such a beautiful sound.  After the jars seal, I put them away for two weeks before I use them.

The recipe is very old-school.  Current recommendations are to process the jars in boiling water for at least 10 minutes, leaving them to cool on a towel, upright and undisturbed, for 24 hours.  Personally, with the amount of vinegar used, I am comfortable using the wait two weeks method.

The peppers are delicious, retaining their flavor and heat but with a hint of sweetness.

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