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Sweet Pickled Banana Peppers Recipe

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This recipe for Sweet Pickled Banana Peppers is from The Delany Girls' Family Cookbook Project, 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:  
1/2 lb. banana peppers, seeded and slice cross-ways into rings.

Pickling juice:

2 cups white vinegar
2/3 cup white sugar
1/2 tsp. mustard seeds
1/2 tsp. celery seeds
Directions:
Directions:
Sterilize two 1/2-pint jars.
Bring vinegar, sugar, mustard seed and celery seeds to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-trip tight.
Seal jar and leave for 2 weeks.
Personal Notes:
Personal Notes:
Love the peppers on hot dogs, hamburgers or whatever. 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 heard it POP.. If the jar does not seal fully, store in the fridge and use within a couple of months. I often mix hot Jalapeņo, Anaheim, Banana and any other peppers available. The result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, put them in a water bath for 15 minutes.

 

 

 

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