Ingredients for Sweet Pickled Banana Peppers
- Banana Pepper
- White Vinegar
- White Sugar
- 1 teaspoon mustard seeds
- Celery Seed
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How to Make Sweet Pickled Banana Peppers
- Combine vinegar, sugar, salt, and water in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar and salt are completely dissolved.
- Add peppercorns, mustard seeds, and red pepper flakes to the boiling mixture. Reduce heat to low and simmer for 5 minutes.
- Wash and thoroughly dry all peppers. Remove stems and slice peppers into desired thickness (about 1/4 inch slices).
- Pack the sliced peppers tightly into clean, sterilized canning jars, leaving about 1/2 inch headspace at the top.
- Carefully pour the hot pickling liquid over the peppers, leaving 1/2 inch headspace.
- Remove any air bubbles by gently running a non-metallic utensil along the sides of the jar.
- Wipe the jar rims clean with a damp cloth. Place lids and rings on jars, tightening fingertip tight.
- If water bath canning (recommended for longer shelf life): Process jars in a boiling water bath for 15 minutes. Make sure jars are fully submerged in water during processing.
- Allow jars to cool completely. You should hear a popping sound as the jars seal. If a jar doesn't seal, store it in the refrigerator and use within 2 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
223g
Fat
0g
Carbs
20g
