Let me hear you say this s*** is bananas
B-A-N-A-N-A-S

All in all, pickling is good. On a sunny day like today, where the sun is beating down and the little markets are calling my name, bliss. Can we just note that my cat is curled up on the windowsill soaking in the sun. Boy do I wish I could curl up right next to her and feel the sun beating down on my back too. 

I got my recipe here: Can It page;165

2 pounds of sweet or hot banana peppers, I thought I was buying sweet, boy are they hot. Chop the banana peppers (not your hand). Dawnny is temporarily damaged. Mandolines are not always your friend. Trudge through with caution. Discard the seeds and stem ends.

In a pot combine 5 cups white vinegar, 2 cups water, 1/2 cup sugar, 1 tablespoon dry mustard, 4 cloves of smashed garlic and 1/2 teaspoon of turmeric.


Pack peppers into steilized pint jars, leaving a 1/2 inch head space, add 1 tablespoon each yellow and brown mustard seeds to each jar. Ladle vinegar mixture over peppers.

Discard any remaining vinegar mixture.


Process jars in a boiling-water canner for 10 minutes. Cool on wire racks, stand at room temperature for 1 week.