Name: Easy Pickled Banana Peppers
Prep time: 25 min
Yield: 12
Ingredients: 2 cups white vinegar; 2 cups apple cider vinegar; 1 cup sugar; 1 tsp mustard seed; 1 tsp celery seed; 1 lb banana peppers (seeded & sliced into rings)

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.

Ingredients:
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

Directions:

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!)

Enjoy!

Easy Pickled Banana Peppers

Course Side Dish

Cuisine American

Prep Time 25 minutes

Servings 12

Calories 50 kcal

Author Brandie @ The Country Cook

Ingredients

2 cups white vinegar
2 cups apple cider vinegar
1 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 lb banana peppers seeded & sliced into rings

Instructions

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!)

If you want some recipes to use these in, check these out!

Crock Pot Italian Beef Sandwiches

Greek Layer Dip

Italian Chopped Salad

Mississippi Pot Roast

Comments

Carlee says
August 11, 2016 at 2:25 am
How fun to have your own pickled peppers! I just got done "putting up" some tomato sauce. Most of it will end up being chili this fall and winter. We've never grown banana peppers either but now I want to!
- Brandie (The Country Cook) says
  August 12, 2016 at 3:46 pm
  I can't tell you how awesome it is to have these babies in the fridge.
Unknown says
August 11, 2016 at 10:32 pm
No salt listed yet you are saying brine?
- Brandie (The Country Cook) says
  August 12, 2016 at 3:47 pm
  No salt needed.
Kay says
November 28, 2016 at 12:54 am
Do you put the peppers in frig when they are still hot or do you let them cool on the counter?
- Brandie says
  November 28, 2016 at 8:32 am
  Hi Kay! Good question! I let them cool on the counter first (about 2-3 hours) then pop into the fridge. Hope that helps!

Easy Pickled Banana Peppers