- Prep Time: 25 mins
- Total Time: 35 mins
- Yield: 2.5 pint jars
About This Recipe
“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.”
- 1/2 lb banana peppers, seeded and sliced crossways into rings
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed 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-tip tight.
- Seal jar and leave for 2 weeks.
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