Pickled Banana Peppers
These pickled banana peppers balance bright vinegar, gentle sweetness, and warm mustard and celery seed for a crisp topping, snack, or sandwich accent.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 cups white vinegar
- 1 1/3 cup white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 lb banana peppers seeded and sliced into rings, or enough to fill 4 pint jars
- to taste salt optional
Instructions
Instructions
- Bring the vinegar, sugar, mustard seeds, and celery seed to a rolling boil.
- Pack the sliced peppers into jars and pour the hot brine over them to within 1/2 inch of the top.
- Wipe the rims clean, then put the lids and rings on the jars.
- For refrigerator pickles, cool and store the jars in the fridge.
- For shelf storage, follow current USDA canning procedures and process the jars in a water-bath canner.
- If canning, verify that each lid has sealed completely before storing the jar on the shelf.
- Leave the peppers for at least one week so the brine can season them fully.
- Open, drain as needed, and enjoy.