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Pickled banana peppers Recipe

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This recipe for Pickled banana peppers is from The Gelschus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16-20 medium sized banana peppers, fresh, stem and seeds removed
4 teaspoons canning salt
1 teaspoon celery seeds
2 teaspoons mustard seeds
2 teaspoons peppercorns, whole
pinch turmeric (optional for color)
2 cups white vinegar, 5% acidity
3/4 cup water
2 teaspoons sugar
Directions:
Directions:
Use clean 8 ounce canning jars, new lids and clean rings.*
In each jar place 1/4 of the dry brine ingredients, excluding the sugar. (each jar gets:)
1 teaspoon canning salt
1/2 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/2 teaspoon whole pepercorns
pinch of turmeric
Combine the vinegar, sugar and water and stir until the sugar dissolves.

 

 

 

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