Okay, so summer's bounty wasn't quite over. We were delighted to harvest another load of peppers and okra this week. The banana peppers yielded about 3.5 pounds, and the hot mariachis gave us another pound of spicy goodness. The okra gave another couple pounds of pods as well.
Unsure how to use the extra hot small mariachis, we decided to dry them. Yvonne wasted no time pulling out the Ronco dehydrator to dry the peppers. Now, whenever we need a hot pepper or some kick in a dish, we'll rehydrate a mariachi for use this winter.
Soooooo, another 3 pounds or so of banana peppers. Sounds like pepper-onion relish time! I salivate at the thought of adorning bratwursts on a bun with our own homemade relish. Y found the recipe and quickly began prepping the peppers, which took about an hour and a half.
I got onto the task of creating our own pickling spice mixture. Why buy pre-made when you can make your own? After a little research and some flavor additions of our own, we came up with what we think was a winner.
TY's Festive Pickling Spices.
After the long pepper prepping, we got onto making and then canning the relish.
We had enough for 4 pints of beautiful pepper-onion relish. I will smile every time I bite into that magical, relish-adorned bratwurst this winter!