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Pickled Banana Peppers Recipe

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This recipe for 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:  

4 cups Banana Pepper, about 10-12 peppers
4 cloves Garlic, sliced in half
2 teaspoons Whole Black Peppercorns
1 teaspoon Crushed Red Pepper
1/2 tablespoon Granulated Sugar ( you can add more sugar)
1 teaspoon Yellow Mustard Seed
1 1/2 cups Boiling Water
1 1/2 cups White Vinegar
1 tablespoon Kosher Salt, or pickling salt
Directions:
Directions:
Wash the peppers, then cut off the tops and slice them into 1/2”-3/4” rings. Remove some of the seeds and discard.
Put peppers, garlic, peppercorns, red pepper flakes, sugar, and mustard seeds, in a quart-sized glass jar with an air-tight lid. Set aside.
Place water, vinegar, and salt in a medium saucepot and bring to a boil.
Pour the hot liquid into the jar with the peppers.
Stir gently and allow to cool before putting top on jar. Let jar sit at room temperature for about 24 hours.
Drain off any additional liquid at the top of the jar until the peppers are just barely covered.
Store refrigerated for 2-3 weeks before eating.

 

 

 

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