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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Easy Pickled Banana Peppers Recipe

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This recipe for Easy Pickled Banana Peppers is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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 in rings (or just pack 4 pint jars worth)
salt to taste optional, we do not use but please see notes
Directions:
Directions:
1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
2. Pour brine over peppers to within 1/2" of the top.
3. Wipe off the rim and put lid and ring on.
4. Store in the fridge.
5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
Be sure to verify that the lids have completely sealed down if storing on the shelf.
Leave for 1 week or longer (if you can stand it!)
Enjoy!

 

 

 

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