This is the easiest pickled banana peppers recipe ever. You’ll love them because they are crisp, spicy, and can be made fresh in less than an hour!
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigeration Time: 1 hour – 2 weeks
Yield: 2 1/2 pints
Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed, celery seed, turmeric and salt to a rolling boil.
Place peppers in the 1/2 pint jars.
**You can place jars in the refrigerator and enjoy after they cool for an hour or let the flavors really meld after a couple week and then enjoy! But, if you are hauling in a big crop and/or are canning for keeps continue with directions.
Pour on the hot pickling juice and bring the liquid to within ½ inch of the top.
Be sure the edge of the jar has no juice on it.
Place jars in a canner, cover with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints. When the timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Seal jar and allow to sit and macerate for 2 weeks for optimum pickled flavor.