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My Ongoing Pickled Banana Peppers Recipe

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This recipe for My Ongoing Pickled Banana Peppers is from The Nelson-Hayne Family Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Quart Jar
2 C White Vinegar
2 C Apple Cider Vinegar
1 C Sugar
2 Tsp Celery Seed
2 Tsp Mustard Seed
1 Red Bell Pepper Sliced
½ Tsp Pepper Flakes
4 Cloves Garlic Smashed and Cut in half
½ Tsp Whole Black Pepper Corns
1 Jalapeno
Enough Peppers to pack a Quart Jar, 20?
½ Tsp Ball Pickle Crisp Granules
Directions:
Directions:
1. Cut up harvested banana peppers into rings.
Wash the peppers, then cut off the tops and slice them into 1/2”-3/4” rings. Remove
some of the seeds and discard.
2. Wash rings and dry with paper towel.
3. Place banana pepper rings into mason jar.
Put peppers, garlic, peppercorns, red pepper flakes, sugar, and mustard seeds, in a
quart-sized glass jar with an air-tight lid. Set aside.
4. Combine vinegars, sugar, and seeds into pot and bring to a full boil.
5. Allow boiled mixture to cool for 5-10 minutes.
6. Pour boiled mixture into mason jar over banana peppers, thoroughly covering the
peppers.
7. Refrigerate the jar for 1 week before enjoying.

 

 

 

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