Sweet Pickled Banana Peppers

Bergy's Note:

I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2.5 pint jars

• 1/2 lb banana pepper, seeded and sliced crossways into rings

Pickling Juice

• 2 cups white vinegar
• 2/3 cup white sugar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seed

Directions:

1. Sterilize 2- 1/2 pint jars.
2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
3. Place peppers in the 1/2 pint jars.
4. Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
5. Be sure the edge of the jar has no juice on it.
6. Place lids and screw on bands finger-tip tight.
7. Seal jar and leave for 2 weeks.**.
8. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

Reviews

[Joe Bob Mac]

If Your garden includes Banana Peppers of the sweet variety,this is THE recipe to use.An impeccable brine that does not mask the original flavor of the pepper yet enhances it.I canned over 30 pints with this recipe.The truth is spoken when said it is easily doubled. No compromise in the flavor or integrity of the brine or pepper in doubling. My friends that I have shared this with, are virtually watching My garden, cheering on for more Sweet Bananas to mature so that I shall use this recipe!! Very,very, good!!

[Michele or Earl Iles]

Recipe very easy to make. For those without food scale 1/2 lb. of pepper equals 2 cups of sliced and seeded peppers. Can't wait to eat them on pizza and hamburgers.

[Dana Grant]

Excellent recipe, very easy to make and tastes great.