Oh my goodness gracious. If there is one thing that I adore on a sandwich, it is banana peppers. I love the crunchy zing that it gives a sandwich. My mom’s garden was overflowing with peppers so I readily said I’d take them. Making pickled banana peppers is so much easier than I thought it would be too. The first step is to give your canning jars a rolling bath, which you can read and see all about here. Next, you’ll need to boil 1 cup vinegar, 1/2 cup water, 1/3 cup sugar, 1/4 teaspoon of dill and 1/4 teaspoon celery seed. Place the jar full of peppers (5-6 peppers) sliced thin and top with 1/2 clove garlic. Once the liquid mixture has boiled, poured it over the peppers and garlic. Put the top onto the mason jar and flip it upside down. Allow to stand for at least ten minutes. The ingredients is per pint size mason jar and should be adjusted according to the amount of peppers that you have available.
That’s it! The peppers can be refrigerated and keep for quite some time. They are absolutely fabulous on a healthy turkey sandwich on pita bread. We had them just the other night on top of bratwursts. Yum!
Pickled Banana Peppers by Jenny Melrose