Simple Pickled Banana Peppers are too easy to make thus scrumptious! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!
One moment there weren't any there and it appears when I pivoted, there were a huge amount of them. This was my first year developing banana peppers. I had no clue that they would deliver so well. So I figured it would be a smart thought on the off chance that I salted a lot of them. I use banana peppers, in sandwiches, yet in an entire bundle of different plans (see plans toward the finish of this post.)
Banana peppers aren't hot at everything except pickling them gives them an entire other degree of flavor. You can even utilize these as a substitute for peperoncini in numerous plans. I am truly satisfied with how these turned out. This formula will make two pints. However, clearly, you can twofold or triple the formula for additional.
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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.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
- 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.
For more detail : bit.ly/2DfqZlp
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