Sweet Pickled Banana Peppers Recipe #17254
I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers.
If you are at all concerened about food safety and would fell better waterbathing them by all means do so - Just follow any instructions is any canning book - I reccomend 15 minutes in the waterbath
by Bergy
35 min | 25 min prep
2 1/2 pint jars
- 1/2 lb banana pepper, seeded and slicded across, so you have rings
Pickling Juice
- 2 cups white vinegar
- 2/3 cup white sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Seal jar and leave for 2 weeks.
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5 stars