Once, we dwelled in caves. We foraged for roots and berries. We sketched on walls. We dodged saber-toothed tigers and stalked woolly mammoths. But then, we discovered fire. We established currency. We learned to make steel and gunpowder. We invented the engine and the microchip.

Before the advent of modern transportation and refrigeration, seasons governed our diets.  In summer, we lavished in surplus. Bushels of cucumbers, cherries, peppers, peaches, tomatoes and berries abounded. With winter came the cold.  Gardens went dormant.  Those harvested fruits and vegetables spoiled.

Our ancestors, though, were enterprising folks. They experimented and fiddled. They figured out that sugar and vinegar could transform a cucumber into a pickle. They learned to jam fruit, can vegetables and cure meats.

Today, we don’t need to preserve food. We can get virtually anything fresh from the local grocery. Hoorah! Innovation is to be celebrated. We at G@H adopt early and adapt continuously. Yet, we also cherish our heritage. Times change, but traditions link us to the vein of collective humanity.

Our ancestors preserved food for survival. With persistence, creativity and centuries of practice, they made it an art. Strawberry jam is nirvana on toast. Pickled onion perfectly accents a Kansas City strip. Beef jerky, well, beef jerky is America.

We at G@H love banana peppers. They grow plentifully without needing much space or fuss. Keep them watered, and you’ll have sweet peppers from late June to mid-October.   More importantly, banana peppers are amazing when pickled. They do wonders on an Italian sausage or as a pizza topping. They make the best sandwiches.

Don’t let the process of pickling intimidate you. Allow us to surprise you with the simplicity.

1. Sanitize Jars

In a large pot, boil water and dip the empty jars to sanitize . Dry off the jars.

2. Cut Peppers

Cut your banana peppers into rings. The width depends on your preference. Discard the seeds. Fill the jars with the banana pepper rings, leaving 3/4 to 1/2 inch at the top of the jar.

3. Boil Mixture

Place three cups of vinegar, one cup of sugar, 1 teaspoon of mustard seeds, 1 teaspoon of celery seeds, 1/4 teaspoon of onion powder, and 1/4 of white pepper in a sauce pan. Bring to a boil.

4. Pour Mixture

Pour the liquid into each jar leaving 1/2 inch space at the top.

5. Attach Lid

Wipe the rim of the jar to ensure dryness. Place lid on jar. Screw on band.

6. Bathe

Place jars in the large pot of lightly boiling water. Use an apparatus, such as a canning rack, to prevent the jars from touching the bottom of the pot. After about 10 minutes, remove the jars and let them cool.

7. Store

Keep the jars in a cool, dark place. Allow two weeks for pickling. Then, eat like a prince.