Pickled Banana Pepper Rings

Banana Sweet Peppers – 1 pound with stem removed (approx)

Brine Ingredients:
3 cups white distilled vinegar
2 cups water
1 1/2 tablespoons canning salt
1 tablespoon sugar
scant 1/2 teaspoon turmeric

Prepare canning jars for water bath canning and keep sterilized  jars hot.  Use new canning lids and rings. (don’t reuse canning lids). Follow recommended USDA method for water bath canning of pickles.

Wash, de-seed and slice banana peppers into rings into desired thickness. Can add hotter pepper varieties if desired for a mixture of hot and mild pickled peppers. If using hot peppers be sure to wear gloves for protection from the oils in the hot peppers.

You don’t have to be concerned about getting all of the seeds out but try to remove as many as you can along with the white sections from the pepper. Keeping all of the seeds in is a personal preference. I just try to cut down on the amount of seeds in the jar and so I have more peppers than seeds in jars.

Make pickling brine using proportions above to pour over peppers and use prepared pint canning jars.

Bring the vinegar, sugar, salt to a rolling boil in saucepan. Keep brine hot as you fill each jar with rings and brine. Make more brine as needed depending on number of jars to be processed.  Brine can be refrigerated and reheated as needed if you are small batching depending on quantity being processed.