I had these on a sandwich, and they were great. Sweet and just a bit spicy. Easy to make too. Thanks for sharing!
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
I can't believe I forgot to rate these! I pickled most of our banana peppers from the garden last year with this recipe. It is absolutely amazing! I love them on pizzas, subs, strombolis, roast pork sandwiches, Italian beef sandwiches...the list goes on. Love the addition of peppercorns - it gives an added zing and makes the jars so pretty. I also added 1/2 tsp of ground turmeric to the whole vinegar mixture and 1/8 tsp of pickle crisp (calcium chloride) to each pint jar.
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.
These are awesome! I have made them twice now using peppers we grew this past summer, and they went quickly both times. One thing you didn't mention in the instructions was to be sure to strain the liquid before adding it to the peppers and onions. It's not much fun to eat whole peppercorns. A definite keeper!
These were so good. I am picking more sweet peppers just to make this. Served them on good old fashioned hot dogs.
Oh the pain of peppers and they're like fine wine...better with age.