Pickled Peppers

I love getting a hostess gift that came straight from someone’s garden.   My friend Ginnie Martin is great about this.  She has a tremendous garden in their home in Blue Ridge, GA and makes homemade pepper jelly a few times a year.    I tried it first when my goddaughter Ella was born and I came over Ashley's one night for a visit.   The pepper jelly was spread over a block of cream cheese, and served with Wheat Thins.   Trust me if you haven’t had it before – it’s to die for!   You can tell I am pregnant because I am blogging about how delicious this pepper jelly is.    Aren’t my goddaughter’s cute?   They're pictured here with their grandmother and my friend Ginnie.  

Angie Holden has a recipe for Pickled Peppers from her garden and packaged them up to give as a hostess gift.    Make a bunch of these a few times a year and store them in your pantry – then you aren’t rushing to find a bottle of wine or to Hallmark for a nick-nack right before you head out the door.   Angie stamped using her personalized PSA Essentials stamp that says – “From Angie’s Kitchen” onto a gift tag.  Then she added “Pickled Peppers” at the bottom to identify the contents. 

Here’s the recipe, should you choose to make Pickled Peppers.    Don’t they look delicious?

Ingredients

·         1 1/2 pounds banana peppers, cut into 1 inch pieces

·         1 pound jalapeno peppers, cut into 1 inch pieces

·         1/4 pound serrano peppers, cut into 1 inch pieces

·         6 cups vinegar

·         2 cups water

·         3 cloves garlic, crushed

·         1 onion, chopped

Directions

1.       Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.

2.       Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.

3.       Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

What do you typically bring as a hostess gift?