I’m not a huge fan of really hot peppers (unless you’re talking Cowboy Candy), but I do love pickled banana peppers. Do you? I love the little extra zing and crunch that they bring to a submarine sandwich or a salad or cheese plate. So I planted a few banana peppers in my garden this spring. Early spring has been good to us, weather-wise, with plenty of sunshine, warm days, cool nights and good rain.
Yesterday, I picked just enough peppers (about 10) to make a small batch of quick pickles. They’re pretty, delicious and good for you! If you don’t have a garden, you can usually find banana peppers at the grocery store. And this quick pickle brine will work for any type of pepper you like—and lots of other veggies, too. Experiment! Make sure you buy fresh spices for your pickles. Freshness makes a big difference. Give it a try, and enjoy!
- ½ lb. banana peppers (about 8-10), washed, seeded, and sliced
- 2 cups white vinegar
- ⅔ cup white sugar
- ½ teaspoon mustard seeds
- ½ teaspoon celery seed
- Sterilize 2- ½ pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the ½ pint jars.
- Pour on the hot pickling juice and bring liquid to within ½" of the top.
- Be sure the edge of the jar has no juice on it. Just use a damp paper towel to wipe the rims clean.
- Place lids and screw on bands finger-tip tight.
- Seal jar and refrigerate. They will keep for several weeks. But they won’t last that long!