Tag Archives: canning

Refrigerator Pickled Banana Peppers

Yep, more pickles.  This recipe is perfect for those of you with a glut of banana peppers, whether you grew them yourself or you have a generous friend or farmer.


I like pickled banana peppers on lots of things.  Like pizza, for instance.  Sandwiches.  On top of green salads.  Inside mayo-based salads.  With a fork.  I imagine that you can come up with some creative uses for these guys.


Refrigerator Pickled Banana Peppers Recipe


– 1 pound banana peppers
– 3 cups vinegar (5% acidity, can be white or apple cider)
– 2 cups water
– 2 tablespoons Kosher salt
– 1 tablespoon sugar
– 2 garlic cloves
– 2 peppers, sliced length-wise (optional)


Slice banana peppers into thin rings.  Remove seeds and ribs, if desired.  Even though banana peppers are not very hot, I still highly recommend wearing gloves for this step.  Not based on experience or anything…

Fill mason jar to the top with pepper rings and add garlic cloves and peppers to the jar.  I used serrano peppers because that’s what we had that day, but choose your pepper according to how hot you like your pickled peppers.  Or leave them out altogether.

In a saucepan, heat the vinegar, water, salt, and sugar and stir until dissolved.  Bring it to a boil and pour into the jar over the peppers.  Let cool a bit, tighten lid on the jar, and let cool completely.  Once the jar is room temperature, put in the refrigerator.  Hold yourself back for at least 24 hours before eating.


Refrigerator pickles stay good for up to 3 months, but I doubt they make it that long.


Let’s say you have way more than a pound of peppers.  If you’d like to can them so that they’re shelf stable, follow my Simple Canning Instructions and process the jars of banana peppers in boiling water for 10 minutes.  Pickles processed properly will last in a cool dark place for up to a year.  If they look funny, toss them.  Botulism ain’t no joke.


What’s your favorite way to use pickled banana peppers?  I’m always up for a new way of incorporating pickles into my every day meals.

Shop this post:
jars (these are pretty: Ball Jar Heritage Collection Pint Jars with Lids and Bands, Set of 6
beginner canning tools set (Norpro 6 Piece Canning Set)
my grandparents’ antique enamel kitchen table (similar)

You may also like:
Canning Basics
Quick Pickled Red Onions
Spicy Pickled Okra
Canning Tomatoes
Canning Sand Pears
Pickled Peppers, Part 1
Harris’ Grandmother’s Pickles

Until Next Time

2014 French Brittany Field Trials & Scenes from My Weekend

Happy Monday!

As you may have deduced from my Instagram account (if you’re not following me, you should be!), Wheat and I spent our Saturday morning watching field trials.  The bloodline that my family’s French Brittany Spaniels are from has a field trial each year, and it’s so much fun to see all the different dogs and watch them hunt.  I thought I’d share (quite) a few pictures with y’all this morning!

I managed to get a couple pictures of a couple different quail.  Catching them is difficult, so I was pretty surprised this one turned out fairly decently.Eastern Bobwhite Quail | Oysters & Pearls

The field trials started with the puppy division, which consisted of a single puppy this year: Ivy.  Now Wheat and I both have a serious case of puppy French Britt puppy fever!  But can you blame us?

Ivy, French Brittany Puppy | Oysters & Pearls

Ivy was absolutely precious and was pointing already!

Next up were the old timers.  Our dog, Louie, who turns 14 this summer, was the oldest of the entire group.

Louie, a nearly 14-year old French Brittany Spaniel | Oysters & Pearls

French Brittanys on Point | Oysters & Pearls

He did okay, but he is moving awfully slow these days.  He had to catch a ride back to the Gator.

Daddy and Louie | Oysters & Pearls

Then we watched all the other Britts hunt.

French Brittany, On The Run | Oysters & Pearls

Champ Backing Lizzie | Oysters & Pearls

Quail Wagon | Oysters & Pearls

French Brittanys, Ready to Hunt | Oysters & Pearls

This pretty pup is actually our Bubba’s brother, Pick!  The resemblance is crazy to me.Pick, A French Brittany | Oysters & Pearls

Natalie and Wheat, 2014 Field Trials | Oysters & Pearls

Natalie and Doc, 2014 Field Trials | Oysters & Pearls

After the field trials were over, lunch was waiting on us.

2014 French Brittany Field Trial Lunch | Oysters & Pearls

It was awesome.  Wings, smoked onions, sausage, broccoli, baked beans, cole slaw, yeast rolls… I definitely overfilled my plate.

After lunch, most everyone went back out and hunted the rest of the afternoon, but Wheat and I had a birthday party to attend!  Wheat’s grandmother turned 87 on Friday, so we met all Wheat’s dad’s family in Tallahassee for a birthday celebration at Z. Bardhi’s Italian Cuisine.  It was amazing!




Mary Cate and I split a Caprese salad at first, then she liked it so much she ordered her own!


In her defense, it was really good. :)  Then I had a seafood lasagna with goat cheese instead of ricotta.  It was divine!


It was also REALLY dark in there!

Sunday I came into possession of a great deal of canning supplies and an old wooden shoe organizing shelf.  I put the two together, and I now have a very clean and organized canning cabinet!


It was a complete disaster zone before, so I was really excited to whip it into shape.  Now I wish it didn’t have doors because I could stare at this all day long!

That’s basically what I was up to all weekend.  What were y’all doing?

Until Next Time

Canning Sand Pears

I know this post is a couple of weeks delayed, but I spent some time canning sand pears and wanted to share with you how I did it!

Canning Sand Pears  | Oysters & Pearls

When Wheat and I went home to visit my parents (and got the Swamp Ship!), we also picked a 5-gallon bucket’s worth of Sand Pears.

Sand Pears | Oysters & Pearls

Sand pears (Pyrus pyrifolia), also known as Asian pears or Apple pears, are common in North Florida and South Georgia.  They have a softball-sized fruit that can double as a softball – they’re hard as rocks!  They’re also sweet and crisp, hence the “apple” monicker.  My dad’s parents used to spend summers at “The Farm” (aka where I grew up), and my Grandmother used to make “Florida Pear Preserves” out of pears from these very same trees!  The history of recipes is my very favorite part.  I’m so grateful for this family cookbook and for family recipes.

Florida Pear Preserves

I thought about using this recipe to put up pears (sans paraffin wax sealing!), but I figured that would really limit what I would be able to do with all of them later on.  So basically, I just followed the National Center for Home Food Preservation’s guidelines for canning Asian pears.  I also had a comment from a reader on my Facebook page suggesting I can them the same way she does – in white grape juice.  Once the NCHFP confirmed it, I was sold.

Canned Sand Pears
makes 11 quart jars of canned pears


– approximately 5 gallons of sand pears (aka a 5-gallon bucket-full)
– 3 64-ounce bottles of Welch’s 100% White Grape Juice (or whatever brand you prefer – this is just what I used)
– 1/2 cup or so of lemon juice
– cold water


First, run your quart jars, lids, and bands through a sanitize cycle in the dishwasher, or sanitize them all in a large canning pot.  Whichever you prefer.

Add lemon juice to a large bucket, bowl, container, what-have-you.  Fill the container about halfway to 3/4 full with cold water and mix.  Peel pears and place them in the lemon-water.  You can peel all the pears at once, but I did it in batches because I didn’t have a big enough container to hold all the peeled pears.  Once I filled the lemon-water container with peeled pears, I moved from the sink to the island and cut the pears into slices.  I started out using a mandoline, but the pears are so crisp the often broke on the mandoline rather than slicing neatly.  Turns out an old fashioned chef’s knife worked the best.  Cut around the core, then slice the sides up into fairly thin slices.  I had a pot full of grape juice that I added the slices to in order to keep them from browning.  Then I repeated the entire process until the pot was full.

Bring the pot of grape juice and pear slices to a boil.  Using a slotted spoon or tongs, pack the warm jars with fruit, then using a ladle, pour the hot grape juice over the pears.  Remove bubbles by sticking a chopstick down into the jars or by lightly tapping the jars on the counter (covered in a dish cloth).  Place lids on jars, tighten bands, and process in a canning pot for 25 minutes.  Remove from the canning pot and set on counter (covered in a dish cloth) until cool.  As they cool, they will “pop” and seal.  If any don’t seal within an hour or so, put those in the refrigerator immediately.

Sand Pears in Lemon Water Bath, Ready for Canning | Oysters & Pearls

Some of my pears had ripened more than I would have liked in the bucket between picking and canning, but that’s okay as long as they aren’t too ripe.

Slicing Up Sand Pears for Canning | Oysters & Pearls

I cut one big side off the core (just outside of the picture above on the right), then sliced two more sides off the core as seen above.  Then I cut the last side off the core, cut it in half, sliced the rest up, and added them to the pot full of grape juice.

Sand Pear Slices in White Grape Juice for Canning | Oysters & Pearls

These will be perfect for eating as is, making tarts and pies, maybe on top of yogurt, and who knows what else?  Any other suggestions?

Canning Sand Pears | Oysters & Pearls

I packed the pears in really tightly.  If I hadn’t, this probably would have made an even 12 quarts.  But why waste that 12th jar?  Jars ain’t cheap, and I use as few as possible when canning.

Canned Food Etiquette Note: If someone you know gives you anything in a mason jar, when you finish said canned good, wash the jar and give it back.  I promise they will appreciate it!

How to Can Sand Pears | Oysters & Pearls

So tell me: what’s your favorite way to eat canned pears?