• Prep Time: 20 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 4 Pints

Pickled Banana Peppers

Category: Healthy Recipes, Peppers

 Ingredients List

  • 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 in rings (or just pack 4 pint jars worth)

 Directions

1. Sterilize 4- 1/2 pint jars by washing and then placing them in a 250 degree oven for 20 minutes. Do not allow them to touch each other. If unable to assemble immediately, leave in oven to stay hot.

2. Sterilize lids and rings with hot water.

3. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

4. Place peppers in the 1/2 pint jars.

5. Pour on the pickling juice.

6. Bring brine to within 1/2" of the top.

7. Be sure the edge of the jar has no juice on it.

8. Seal jar and tighten ring. Jars should seal themselves and audibly make a pop as they cool. Test by pressing down center of lid, it should be solid and not pop up and down. Any that do not seal properly should be placed in fridge and used first.

9. Leave for 1 week or longer (if you can stand it!)

Enjoy!

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