Commander's Pickled Peppers
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:24pm

Ingredients




1 cup cane vinegar
1/2 cup white sugar
2 tablespoons shallots, sliced
8 garlic cloves, chopped
1 1/2 tablespoons kosher salt
2 teaspoons coriander seeds, whole
2 cups water
1 1/2 pounds bananas
2 ounces cayenne

Preparation

1 Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers. 2 Place lids loosely on jars and process for 15 minutes in a boiling water bath. 3 Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

About


Recipe adapted from Commander's Palace.