Did you know?
At the farm we grow sweet banana peppers, which aren’t spicy even though they’re peppers. Banana peppers have a sweet tangy flavor that is often used as a garnish or pickled. Banana peppers are high in fiber, beta-carotene, and vitamins A and C.
Sweet Pickled Banana Peppers
yields two 1/2 pint jars
- 1⁄2lb banana pepper, seeded and sliced crossways into rings
- 2cups white vinegar
- 2⁄3cup white sugar
- 1⁄2teaspoon mustard seeds
- 1⁄2teaspoon celery seed
- Sterilize two 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within 1/2″ of the top.
- Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**.