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 cloves, minced
- Yellow Mustard Seeds: 1 teaspoon
- Celery Seeds: 1/2 teaspoon
Instructions
- Step 1: In a saucepan, combine the white vinegar, water, sugar, salt, minced garlic, yellow mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
- Step 2: Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
- Step 3: While the brine is simmering, pack the sliced banana peppers into sterilized jars, leaving about 1/2 inch of headspace.
- Step 4: Carefully pour the hot brine over the banana peppers in the jars, making sure to cover them completely and maintaining the 1/2 inch headspace.
- Step 5: Remove any air bubbles by gently tapping the jars on the counter or using a clean utensil. Wipe the jar rims clean, place the lids on top, and secure with canning rings.
- Step 6: Let the jars cool to room temperature. The peppers will be ready to eat in as little as 2 hours, but the flavor intensifies after a few days in the refrigerator. Store in the refrigerator for up to 2 weeks.
Notes
- For longer storage, process the filled jars in a boiling water bath for 10 minutes after cooling.
- These peppers don't need reheating; enjoy them straight from the fridge for the best crispness.
- Add these quick pickles to sandwiches, salads, or even pizza for a tangy kick.
- To control the heat, remove the seeds from some of the banana pepper rings before pickling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American