Pickled Banana Peppers
Cuisine: Southwest
Author: Anita
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • ½ lb fresh banana peppers, seeded and sliced into rings
  • Pickling juice:
  • 2 cups distilled white vinegar, 5% acidity
  • ¾ cup white sugar
  • ½ tsp mustard seed
  • ½ tsp celery seed
Instructions
  1. Place peppers in half-pint sterilized jars.
  2. Bring vinegar, sugar, mustard seed, and celery seed to a rolling boil.
  3. Pour on the hot pickling juice to ½ inch from top of jars, making sure no juice is on the lip of the jars.
  4. Place lids and screw on bands fingertip tight; leave for 2 weeks or more.
  5. Best eaten when refrigerated.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/condiments/pickled-banana-peppers/