Commander's Pickled Peppers

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Ingredients

1 cup cane vinegar
1/2 cup white sugar
2 tablespoons shallots, sliced
8 garlic cloves, chopped
1 1/2 tablespoons kosher salt
2 teaspoons coriander seeds, whole
2 cups water
1 1/2 pounds bananas
2 ounces cayenne

Preparation

1
Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
2
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
3
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

Tools

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About

Recipe adapted from Commander's Palace.

Tags:

canning
pickles

Yield:

1 servings

Added:

Thursday, December 10, 2009 - 3:24pm

Creator:

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