Pickled Banana Peppers Recipe
A delightfully tangy and mildly sweet accompaniment, these Easy Pickled Banana Peppers are quick to prepare and rich in flavor. Made with a blend of vinegars, subtle spices, and sugar, they add a zesty punch to any dish.
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Servings: 12
Ingredients
- 1 teaspoon mustard seed
- 2 cups apple cider vinegar
- 1 pound banana peppers trimmed and cut into rings
- 1 cup granulated sugar
- 1 teaspoon celery seed
- 2 cups distilled white vinegar
Instructions
- In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seed, and celery seed, bringing the mixture to a vigorous boil.
- Carefully ladle the hot brine over the sliced banana peppers, filling the jars to within half an inch of the top.
- Wipe the jar rims clean, secure each with a lid and ring, and allow them to cool to room temperature before refrigerating.
- For optimal flavor development, let the peppers marinate for at least one week prior to consumption.
- If opting for shelf storage, employ standard water bath canning procedures in line with USDA sterilization and processing recommendations. Confirm that all lids have sealed properly before storing.
Notes
If jars are not sterilized and canned, store them in the refrigerator for up to three months.
Ground mustard may be used in place of mustard seed in emergencies, though it will cloud the brine and alter the taste; for best results, mustard seed is highly recommended.
Removing banana pepper seeds is optional; a few seeds remaining will not impact the flavor.
This recipe yields approximately 2 pints.
Ground mustard may be used in place of mustard seed in emergencies, though it will cloud the brine and alter the taste; for best results, mustard seed is highly recommended.
Removing banana pepper seeds is optional; a few seeds remaining will not impact the flavor.
This recipe yields approximately 2 pints.