Description
This recipe provides instructions for making sweet pickled banana peppers with red pepper slices. The process involves preparing the peppers, creating a pickling brine, and then sealing the jars for preservation.
Ingredients
- 2 8-ounce Sanitized Mason Jars
- 12-16 Banana Peppers, deseeded and sliced into 1/4 inch strips
- 1 Red Pepper, sliced into 1/4 inch strips
- 2 Cups White Vinegar
- 1/2 Cup Sugar
- 2 tsp Mustard Seed
- 2 tsp Celery Seed
Instructions
- Mix the banana peppers and red pepper together. Stuff as many rings into each jar as can fit. Press them down (gently) to fill the jar as much as possible because they will shrink as they marinate. Set jars on a surface that can handle heat.
- In a medium sized saucepan, add vinegar, sugar, mustard seed and celery seed. Bring to a rolling boil.
- Once boiling, pour mixture into jars, leaving 1/4 inch space to the top of the jar.
- Lay lids on a seal with ring.
- Using an oven mitt, turn the jars over for 10 minutes.
- After 10 minutes, flip them back and let them cool completely. The lids should seal themselves (you don’t press them down).
- Let the peppers sit a week (if you can) and enjoy!!!
Notes
- Sanitized Mason Jars are essential for safe canning.
- Gently pressing the peppers into the jars helps ensure they are fully submerged in the brine and allows for maximum filling.
- Turning the jars over for 10 minutes after filling can help with sealing.
- Allowing the peppers to sit for a week before eating will enhance their flavor.
- Category: Condiment
- Method: Pickling