My garden FINALLY started producing veggies. I don’t know what was going on but all of my plants were SO slow to produce. My only problem now is I feel like all the vegetables are coming in at one time. Like my banana peppers…
One minute there weren’t any there and it seems like by the time I turned around, there were a ton of them. This was my first year growing banana peppers. I had no idea that they would produce so well. So I figured it would be a good idea if I pickled a bunch of them. I use banana peppers, not just in sandwiches, but in a whole bunch of other recipes (see recipes at the end of this post.)
I wanted a simple recipe and came up with one using ingredients I already had in my pantry. I think this gave the peppers great flavor but it won’t overwhelm the taste in other dishes that I decide to use them in.
Banana peppers aren’t hot at all but pickling them gives them a whole other level of flavor. I am really pleased with how these turned out. This recipe will make two pints. But obviously, you can double or triple the recipe for more.
2 cups white vinegar
2 cups apple cider vinegar
1 cup white sugar
1 tsp. mustard seeds
1 tsp. celery seeds
1 lb. banana peppers, seeded and sliced in rings
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within ½” of the top.
- Wipe off the rim and put lid and ring on.
- Store in the fridge.
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing.
- Be sure to verify that the lids have completely sealed down if storing on the shelf.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
Cook’s Notes: Keep in fridge after opening. Basically stores indefinitely in the refrigerator. This recipe makes 2 pints.