Ingredients for Joe's Sweet Pickled Banana Peppers
- Banana Pepper
- 2 cups white vinegar
- White Sugar
- Black Peppercorns
- Mustard Seeds
- Celery Seed
- Sea Salt
- Onion
- Bay Leaves
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How to Make Joe's Sweet Pickled Banana Peppers
- Wash and thoroughly dry 2 pounds of banana peppers.
- Slice the peppers into 1/4-inch thick rings. Remove the stems and seeds if desired for a milder flavor.
- In a large saucepan, combine 2 cups white vinegar, 1 cup sugar, 1/4 cup water, 2 tablespoons salt, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1 teaspoon red pepper flakes (or more, to taste), and 2 cloves garlic, minced.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
- Reduce the heat to low and gently simmer for 5 minutes.
- Pack the sliced banana peppers tightly into sterilized pint-sized jars, leaving about 1/2 inch of headspace at the top.
- Ladle the hot pickling liquid over the peppers, leaving 1/2 inch of headspace.
- Remove any air bubbles by gently tapping the jars and running a non-metal utensil along the sides.
- Wipe the jar rims clean with a damp cloth. Place lids and rings on the jars, and tighten fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust based on altitude).
- Remove jars from the water bath and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Once cool, check the seals by pressing down on the center of the lid. If the lid doesn't flex, it's sealed! Store in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
145g
Fat
0g
Carbs
14g
