Pickled Banana Peppers

In our garden every year you will find a wide variety of vegetables.  Banana Peppers have always been a staple in our backyard and you can be assured that a jar of these pickles made from those peppers can be found in our refrigerator year round.  The good thing about this recipe is that you can find peppers year round in any supermarket and no canning is required. 

Ingredients

• 4 cups apple cider vinegar
• 4 cups white vinegar
• 2 cups sugar
• 2 teaspoons celery seed
• 2 teaspoons mustard seed
• 1 clove smashed garlic
• 1 ½ lb banana peppers (stems and tops removed, thinly sliced)
• ½ lb jalapeno peppers (stems and tops removed, thinly sliced)…this is optional.  The longer that the peppers sit in the brine, the less bite that it has.

Preparation

1. Bring vinegars, sugar, both celery and mustard seeds, and garlic to a hard boil.
2. Place cut peppers into canning jars.
3. Pour brine over peppers, leaving ½” from the top.
4. Ensure that the lip of each jar is clean and dry.
5. Refrigerate and let sit for at least 10 days.

Yields 4 pints

Chef’s note:  These peppers can be canned if you follow the proper guidelines established for the canning jars.