Ingredients
- Banana Peppers: 1 pound, stemmed and sliced into rings
- White Vinegar: 1 cup
- Water: 1 cup
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
- Garlic Cloves: 2, minced
- Mustard Seeds: 1 teaspoon
- Celery Seeds: 1/2 teaspoon
Instructions
- Step 1: In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
- Step 2: Add the minced garlic, mustard seeds, and celery seeds to the boiling vinegar mixture.
- Step 3: Carefully add the sliced banana peppers to the saucepan. Reduce the heat to medium and simmer for about 3-5 minutes, or until the peppers have slightly softened but still retain some crispness. Do not overcook.
- Step 4: Using tongs or a slotted spoon, transfer the pickled banana peppers to sterilized jars, leaving about 1/2 inch of headspace.
- Step 5: Pour the hot vinegar brine over the peppers in the jars, ensuring the peppers are fully submerged, and leaving 1/2 inch of headspace. Remove any air bubbles.
- Step 6: Let the jars cool completely at room temperature before sealing and refrigerating. The peppers will taste best after chilling in the refrigerator for at least 24 hours to allow the flavors to meld.
Notes
- For longer storage, process the filled jars in a boiling water bath for 10 minutes after sealing.
- These peppers are best served cold, but if you want to warm them slightly, try briefly microwaving a small portion just until the chill is gone.
- Enjoy these zesty peppers as a topping for tacos, sandwiches, or even mixed into potato salad for a flavorful kick!
- Don't overcook the peppers; they should still have a nice crunch for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American