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Banana Pepper Relish

This past Saturday I did the last of my canning for this year.  My daughter and I went down to the garden early in the morning and picked enough banana peppers to fill a round clothes basket.  I decided the night before that I was going to attempt to make a hot pepper relish, much like what is served with lamb when ordered out at nearby restaurants.  Unfortunately I haven’t the first clue how to cook lamb, so we use it mostly on venison, in spaghetti, and on crackers.

 

A lot of people have been asking for recipes and photos of my canning sessions so I have decided to post what I did this past Saturday to make the relish.  It’s all very easy, but quite time-consuming and did use up a lot of the peppers that were in the garden.  Even after the relish was made I still had enough peppers left over to make two loaves of banana pepper bread and a batch of stuffed banana peppers.  Suffice it to say that I really don’t care if I ever see another pepper again. :)

The Recipe

Yield: 10 pints

  • 1 bushel banana peppers
  • 1 pint apple cider vinegar
  • 1 pint water
  • 1 C. sugar
  • 2 tsp. tumeric
  • 2 tsp. celery seed
  • 2 tsp. mustard seed
  • 2 T. salt

Sterilize 10 pint jars, rings, and lids.  Wearing gloves to protect hands, cut the tops off peppers, remove seeds and rinse.  In large pot prepare brine by combining remaining ingredients and bring to a boil.  Meanwhile, grind peppers in a meat grinder or finely chop.  Add banana peppers to boiling brine, bring to a boil and simmer for 20 minutes.  Pack mixture into hot jar and seal.  Process in a boiling water bath for 10 minutes.

Warning:  Always wear gloves when handling peppers and do not touch your face or skin while handling peppers!  They’re not called “Hot Peppers” for nothing!