I was having such a relaxing Saturday, doing some blog surfing, when my hubby comes in from the garden with a load of banana peppers.
This is the first time we decided to plant them in the garden, never realizing they produce a lot peppers on a plant. Last week, I stuffed them with sweet Italian sausage and some with Pepper Jack cheese and baked them in a marinara sauce.
I wanted to try stuffing them with saurkraut, and then can them, but wasn’t able to find any pickling spice at the store???? So scratch that idea. So, today, I thought maybe I could make some relish with them, so that’s what I did.
First, I washed them, then removed the stems and seeds. After I did that, I put them through my Kitchenaid grinder using the blade with the largest holes.
After grinding them, I placed them in a medium saucepan, using my slotted spoon to drain the liquid from them. (they do make a lot of juice).
Add 1 cup of white vinegar and bring this mixture to a slow boil and cook 5 minutes.
After 5 minutes, add 1 cup of white sugar, 1/4 cup of all-purpose flour (I mix these 2 together so the flour is incorporated into the sugar, it helps to avoid lumps of flour in your mixture), add 1/4 cup of water, and 1/2 cup of yellow mustard (I used French’s).
Increase heat to medium high and cook until thick, stirring constantly.
Looks like cream corn (lol) but that’s about the consistancy you want.
Remove from heat and put into sterilized canning jars or cool and place in a storage container and refrigerate.
If you are canning them, use the standard canning instructions. I am using a water bath and will do mine for about 10 minutes, since it has vinegar in it, no need to use a pressure canner.
Click here for recipe!
I always use relish in my potato salad and add mustard to my dressing. I can’t wait to try this relish instead.