‘Tis the season to get out your canning gear from last summer and clean it up! God has blessed our garden with yummy veggies. We have so many peppers that we wanted to can some. And what a great post?!?!? We’ve been so lazy about posting on here so sorry not sorry for that.

Step 1

Get peppers from your garden. Then gather these ingredients. You will need distilled white vinegar, crushed red peppers, sea salt, organic minced garlic, and organic raw sugar. You can buy them right from this page if you don’t feel like going to the ever dreaded Wal-Mart or wherever you shop.

Step 2

Rinse them off.

Step 3

Put 4 cups of distilled white vinegar into a saucepan. We use a saucepan we bought from Williams Sonoma (one of our favorite stores). You can buy it here. It’s a 4 quart.

Step 4

Add 4 tablespoons of sugar.

Step 5

Add 2 tablespoons of salt.

Step 6

Stir and cook until bubbles appear and sugar and salt are combined.

Step 7

Cut your garden peppers.  We use plastic cutting boards from Wal-Mart, which you can buy here. Jay uses a Gunter Wilheim German steel 10 inch Executive Chef knife to do this. It’s a great knife! It’s a bit big for my small hands, but Jay’s hands can handle it. 😉

Step 7

Get your jars out. We used Kerr Regular Mouth Jars from Wal-Mart had last year.

Step 8

Put 1/4 teaspoon crushed red pepper flakes into the jar.

Step 9

Put 1/2 minced garlic in the jar.

Step 10

Add peppers.

Step 11

Cool down your boiling vinegar mixture.

Step 12

Pour your cooled down vinegar mixture into the jars. Put the lid on. Label the contents and put into fridge.

Your fabulous banoonoo peppers can be consumed the next day. Make sure you find a marker that actually has ink in it. I tried the little sticker both ways and it’s more pleasing with the squiggles on top, don’t you think?

Ingredients: 4 cups of distilled white vinegar, 4 tablespoons, 2 tablespoons salt, 1/4 tsp crushed red pepper flakes, 1/2 tsp garlic, and peppers (duh)