Joe's Sweet Pickled Banana Peppers

Chef Teer's Note:

My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4-6

Yield: 2.0 pint jars

• 1/2 lb banana pepper, seeded and slicded across, so you have rings
• 2 cups white vinegar
• 2/3 cup white sugar
• 1 tablespoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seed
• 1 teaspoon sea salt
• 1 large onion, halved and cut into 1-inch slices
• 6 bay leaves

Directions:

1. Sterilize 2- 1/2 pint jars.
2. Bring the peppers,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
3. Remove bay leaves unless you prefer to leave in for appearance.
4. Place peppers in the 1/2 pint jars.
5. Pour on the pickling juice.
6. Bring brine to within 1/2" of the top.
7. Be sure the edge of the jar has no juice on it.
8. Seal in jars and leave for 2 weeks before opening.**.
9. **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

Reviews

[breezermom]

I had these on a sandwich, and they were great. Sweet and just a bit spicy. Easy to make too. Thanks for sharing!

[Snickers2010]

I just want you to know that your recipe is the best I have ever made. Thanks for sharing it and I will have in my my favorites forever. Carol

[Chef #1570482]

These are the best banana peppers I have ever had. I certainly wouldn't recommend straining the liquid and losing the spices and peppercorns that add to the flavor over time.