Prep 25 mins
Cook 35 mins
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.
- 226.79 g banana pepper, seeded and slicded across, so you have rings
- 473.18 ml white vinegar
- 158.51 ml white sugar
- 14.79 ml black peppercorns
- 2.46 ml mustard seeds
- 2.46 ml celery seed
- 4.92 ml sea salt
- 1 large onion, halved and cut into 1-inch slices
- 6 bay leaves
- Sterilize 2- 1/2 pint jars.
- Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
- Remove bay leaves unless you prefer to leave in for appearance.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Seal in jars and leave for 2 weeks before opening.**.
- **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.
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.