Easy Pickled banana peppers recipe
Ingredients
Scale
- 2 lbs banana peppers
- 2 cups vinegar
- 1 1/3 cups water
- 1 1/2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
For canning:
Instructions
- De-stem and deseed peppers
- Slice peppers into 1/8-1/4 inch thick rings
- In a large saucepan, heat water, vinegar, salt, mustard seeds, and celery seeds to a simmer, and let simmer for 15 minutes
- While brine simmers, pack sterilized canning jars firmly with sliced peppers, leaving about a half inch of headspace
- When brine is done simmering, you can strain seeds out, or leave them in to enhance flavor over time
- Pour bring over peppers until fully submerged
- Wipe rims of jars clean, and screw down lids firmly
- Place jars into a prepared hot water bath canner, making sure the water reaches a depth of at least one inch above the jars
- Cover canner, and bring to a rolling boil
- Process for ten minutes, then remove from heat
- Let canner cool 15-20 minutes
- Remove jars, and cover with a towel until cooled
- After 24 hours, check jars for seals, wash if needed, and store in a cool place out of direct light.