We got a ton of free banana peppers from my husband’s uncles’ garden. Now, we don’t like eating them any other way, but pickled and in our sandwiches. We are particular about our banana peppers. We like them to taste like the vlassic ones or like the kind you can get at subway. So I searched high and low for a recipe that would make the perfect banana peppers. I found one that seemed to fit the bill, and tweaked it a little and they are perfect! My husband said they were even better then his Mom’s recipe. (He almost never pays me that compliment) So that means they are good! 🙂
Here’s the recipe: (this made 4 pint jars for me)
1.) Slice your banana peppers into rings like this:
2.) Put them into your sanitized jars. (To sanitize the jars, boil them for 5 minutes)
3.) Mix your brine:
5 c. white vinegar
1 c. water
4 tsp. of Pickling Salt
2 T. Sugar
2 garlic cloves
Put all of this into a pot and bring to a boil. Once it has boiled for 2 minutes remove the garlic cloves.
4.) Pour the brine over your pepper rings, leaving 1/2 inch headspace
5.) Add 1/4 tsp. of crisper granules to each jar (You can find this in the canning section, it will keep the peppers from getting soggy)
6.) Put your sanitized lids and rims on (Sanitize them the same way you did the jars) When you put the rims on, make sure you don’t put it on to tight, just turn it ’til it’s secure, but not completely tight.
7.) Lower into your hot water bath and make sure the water completely covers the jars. Put the lid on the pot and boil for 10 minutes.
8.) Take out and allow to cool. You should hear the lids pop as they seal. Whatever ones don’t seal place in the fridge for safe storage. Allow 1 week before eating!
We had a BBQ this past weekend. I made this and it was a hit!!!!! In fact, my good friend and I started to even eat it before it was completely cooked because it was so good! Ingredients: 11 Slices of … Continue reading →