Pickled Peppers

Fall has always been a great time for picnicking. My family loved to head to the apple orchard, park, on a ride to look at leaves whatever. We always had a great time and enjoyed our selves. Most times on Sunday we would take a drive and end up somewhere eating and sharing a picnic together. Today, I love to carry on that tradition. Fall is always a bit better because along with the traditional sandwiches or fried chicken we have yummiest like chow chow or pickled peppers.

• 12-14 banana or colorful little peppers, sliced into rings
• 2 cloves of garlic, peeled and smashed
• 2 1/2 cups white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tbsp Kosher salt
• 1/2 tsp ground Turmeric

Make sure you sterilize your pint jars, lids, & rings prior to using them for this recipe.

Drop 1 smashed garlic clove into each prepared jar. Then fill each jar evenly with the sliced pepper rings. Set aside.

In a large saucepan, whisk together the vinegar, water, sugar, salt, & Turmeric. Bring to a rolling boil over medium-high heat. Once boiling, remove from the heat and funnel the hot pickling liquid into each jar of pepper rings leaving a 1/2 inch space at the top of the jar.

Place the lids & rings onto the jars & allow them to cool to room temperature. Once cooled, refrigerate for at least 24 hours before eating. These peppers will keep in the refrigerator for up to 1 month.

Enjoy!