I couldn't resist. We've had a pepper glut lately so I've taken to pickling them.
These are banana peppers with a slice or two of yellow bell for good measure; banana peppers are yummy on sandwiches. Not that we'd know; the kids ate the whole first jar just plain!
Finally, on the left, pickled squash. No seriously, it's good. It will be the perfect accent to my fall bentos!
For the peppers, I started with a mildly sweet pickle recipe I found. However, I substituted a clove of minced garlic for the celery seed (not a fan). The author does not process hers in a water bath but unless you are going to refrigerate them (as I am), you probably should. 10 minutes ought to do it.
For the squash, I used the following brine recipe:
1 cup seasoned white vinegar
1/4 cup water
2 garlic cloves, sliced
1/2 teaspoon salt
Bring the brine to a boil; meanwhile pack julienne squash in jars. Squeeze a piece of long chili into each jar. (This makes a very spicy pickle -- but it is a very s-l-o-w heat and I adore it). I doubled the brine for this batch. I had a lot of squash.
Bring your hot water bath to boil. Brine and cap the jars; cook in hot water bath 10 minutes.