This season we had an abundance of banana peppers – so we decided to pickle and can them to make our bounty last all year!

The method we chose was simple – simple ingredients plus a simple canning process ensured a product that will taste delicious yet last up to 18 months on the shelf.

Ingredients:

• 2 Cups of White Vinegar
• 1 Cup of Apple Cider Vinegar ( not with “mother”)
• 1.5 Cups of Sugar
• 1 Teaspoon Mustard Seed
• 1 Teaspoon Celery Seed
• 1 pound of banana peppers, tops removed and sliced into rings

Instructions:

1. Bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.
2. Pour brine over peppers to within ½” of the top
3. Wipe off the rim and put a lid and ring on it.
4. Follow proper canning procedures and process the jars in a water bath canner. Follow the USDA guidelines for proper sterilization and timing. We did the water bath for 10 minutes, took off the canner lid and let cool for 5 minutes before removing our jars. However, you should double check timing for your altitude.