Homemade Pickled Banana Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Prep Time: 10 minutes plus 30 to 50 minutes cool time
Total Time: 40 to 60 minutes
INGREDIENTS:
1 pound Banana or Hungarian Wax Peppers, washed and sliced {about 10-12 peppers)
1 large clove fresh Garlic, smashed and peeled
3 cups Distilled White Vinegar
2 cups Water
2 tablespoons Kosher Salt
1 tablespoon Sugar
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Directions: |
Directions:DIRECTIONS:
In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.
Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar {or whichever sized jar you seem fits best}.
Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
FOR CANNING: To can these start by following standard canning procedures. Like boiling jars and lids for at least 5 to 8 minutes. Then add in the garlic clove and pack the peppers into a jar and pour in the brine leaving a 1/2 inch to 1 inch space from the top. Run a knife or fork around the inside parameter of the jar to remove any air bubbles. Screw on the caps, place into a pot with water that covers the jar(s) completely and bring to a boil for 10-15 minutes. Carefully remove and allow the jars to cool. The lids should give that tell tale "pop" sound. |
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Number Of
Servings: |
Number Of
Servings:1 jar |
Personal
Notes: |
Personal
Notes: Crisp with a touch of heat!
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