WebInstructions. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. Pour brine over peppers to within 1/2" of the top. Wipe off the rim and put lid …
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Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need! Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. Pour brine over peppers to within ½" of the top. Wipe off the rim and put lid and ring on.
Ingredients 1 pound banana peppers approx. 10, seeded and sliced into rings 2 cloves garlic minced 3 cups white vinegar 2 cups water 2 tablespoons kosher salt 1 tablespoon sugar 1 teaspoon mustard seeds optional 1 teaspoon celery seed optional
Bring water and vinegar to a boil in a medium saucepan. While you wait for the pot to boil, slice your peppers into discs, discarding the stem. Fill jar with banana peppers. Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat. Allow to cool for 5-10 minutes, then pour over banana peppers in your jar.
Pickled banana peppers will keep at least a month or longer in the refrigerator, often 6 months or more. If you’d like to preserve them for longer, omit the garlic from the recipe and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation, according to USDA guidelines). Cool, then store in a cool, dark place.