Once you start making a lot of recipes yourself, one realizes that I can do that myself – #DIY.Jump to Recipe
The two main benefits I would say is that you make a much healthier version than you find in the store. Meaning you are not adding any preservatives. The second benefit is that you save money. So many of the pre-made items we buy in the store are a lot more expensive. We are paying for the labor and packaging, not the ingredients. A few examples of other easy DIY money saving recipes I have made include:
I love adding banana peppers to my sandwiches. It adds a little spice but it really adds flavor. Many have the assumption that peppers are hot. There is so much variation. The heat of pepper is measured on what is known as the SCOVILLE SCALE. It is named for the man who invented it. The scale measures the heat and pungency of a pepper. One other insight I can share is that one can really moderate the heat of peppers by cooking them. When they are sautéed as part of your recipe, the sweetness is brought out in most peppers.
My banana peppers were a little hotter than I expected. The banana peppers can vary in terms of heat. I also added serranos and they may have put these over the top. I added sweet peppers to my pepper mix to give a pop of color. These are so simple to make. It takes more time to cut the peppers than it does to assemble the recipe. So the next time you walk down your grocery aisle and reach for a jar of banana rings, consider that you can make them yourselves.
The cast of characters.
The pickling of the banana peppers.
The DIY spicy banana peppers plated.
Spicy Banana Peppers
Pickling is so easy and healthier than many think. My DIY Spicy Banana Peppers are so fun and tasty and the perfect compliment to a sandwich.
- 6 Whole Banana peppers cut in rings
- 4 Whole Serranos cut in rings
- 6 Whole Sweet peppers cut in rings
- 1 1/2 Cups White Vinegar
- 1 1/2 Cups Water
- 1/2 Cup Sugar
- 2 Tsp Turmeric
- 2 Tsp Cumin
- 1 Tbsp Black peppercorns
Begin by adding the liquids and spices to a pot. Bring to a boil and quickly reduce to a simmer just dissolving the sugar. Let cool slightly.
Add all of your peppers to mason jars. Pour in the liquid and seal the jars well. Put in the fridge for at least 2 days.
Pull them out when you are ready to eat them. Serve and enjoy!