PREP: 30 minutes PROCESS: 10 minutes STAND: 1 week MAKES: 4 pints
2 lb. fresh sweet and/or hot banana chile peppers
5 cups white vinegar
2 cups water
½ cup sugar
1 Tbsp. dry mustard
4 cloves garlic, smashed
½ tsp. ground turmeric
4 Tbsp. yellow mustard seeds
4 Tbsp. brown mustard seeds
1. Slice chile peppers into rings, discarding stem ends and excess seeds (tip, page 367).
2. In a large stainless-steel, enamel, or nonstick heavy pot combine the next six ingredients (through turmeric). Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 5 minutes. Remove and discard garlic.
3. Pack peppers into four hot sterilized pint canning jars, leaving a ½-inch headspace. Add 1 Tbsp. of the yellow mustard seeds and 1 Tbsp. of the brown mustard seeds to each jar. Ladle hot vinegar mixture into jars, maintaining the ½-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature 1 week before serving. (Canning tips, pages 461–466.)
PER ¼ CUP PICKLED PEPPERS: 47 cal., 1 g fat (0 g sat. fat), 0 mg chol., 5 mg sodium, 6 g carb., 1 g fiber, 1 g pro.