Ingredients:

  • 5 lbs Banana Peppers (Yellow Wax), washed and sliced into rings
  • 4 large cloves Garlic, peeled and smashed
  • 1 tsp Yellow Mustard Seeds
  • 1 tsp Black Peppercorns
  • 2 cups White Distilled Vinegar (5% acidity)
  • 1 cup Water
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Pickling Salt (or Fine Sea Salt)

Instructions:

  1. Prepare the peppers: Wash the banana peppers thoroughly and slice them into rings approximately 1/4 inch (6 mm) thick. For maximum crunch, place the sliced peppers in a large bowl, cover with ice and water for 30 minutes, drain well, and pat dry.
  2. Sterilize and prep the jars: Thoroughly wash two 1-pint jars and lids in hot, soapy water. Place two smashed garlic cloves, 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of peppercorns into the bottom of each sterilized jar.
  3. Pack the jars: Tightly pack the prepared banana pepper rings into the jars. Ensure they are packed firmly but not crushed, leaving about 1/2 inch (1 cm) of headspace at the top.
  4. Prepare the brine: In a medium non-reactive saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until both the sugar and salt are completely dissolved (about 3–4 minutes). Remove the brine from the heat.
  5. Fill and seal: Carefully ladle the hot brine over the packed peppers in the jars, ensuring the brine fully covers the peppers while maintaining the 1/2 inch headspace. Wipe the rims of the jars clean with a cloth, and affix the lids snugly (finger-tight).
  6. Cool and refrigerate: Allow the sealed jars to cool completely to room temperature on the counter (this takes several hours). Once cool, transfer the jars to the refrigerator. The peppers require a minimum of 24 hours to pickle properly before consumption. They will keep, refrigerated, for up to 3 months.