Gran's Best

Heirlooms & Discoveries

Sweet ‘n’ Hot Pickled Banana Peppers

September 4, 2016 Gran

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Yield: Two half-pint jars

Hot banana peppers, sliced crossways into rings, 12 ounces
(remove seeds for less heat, leave seeds for more heat)

2 
cups white vinegar
1 tablespoon pickling salt
1 cup white sugar
2 teaspoons mustard seeds
1/2 teaspoon celery seed
2 teaspoons turmeric

Sterilize two half-pint pint jars.

Bring the vinegar, salt, sugar, mustard seed, celery seed, and turmeric to a rolling boil.

Place peppers in the half-pint jars.

Pour the hot pickling juice over the peppers to within half an inch of the jar top.

Be sure the edge of the jar has no juice on it.

Place lids and screw on bands finger-tip tight.

Boil in a hot-water bath for 10 minutes. Remove from bath and allow to cool undisturbed.  You will hear the ping as each jar lid seals.  Once the jars are fully cool, screw the bands on more tightly.  Store on shelf.

Appetizers, Miscellaneous, Recipes pickles, spicy

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

This is a personal blog and I don't accept any advertising. There are a few Amazon links for items I use and recommend. As an Amazon Associate I earn from qualifying purchases.

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