Our little kitchen garden has been quite productive this summer. We’ve enjoyed fresh tomatoes, cucumbers, and all sorts of peppers since June. While the tomatoes are about to fizzle out, the banana peppers are still going strong. We probably planted more than we should have, but each year is different and gardening isn’t a perfect science. 2017 will go down as the year of the banana pepper. And by the way, ours are SPICY!
Last week I made this delicious batch of pickled peppers and I thought if any of you are in the same “banana pepper” boat, you might enjoy them as much as we have. They are great as a side with a sandwich or on a cheese/appetizer tray. They would even be good in a pasta salad or as a salad topper.
Pickled Banana Peppers
2 cups white vinegar
2 cups apple cider vinegar
1/2 cup sugar
1 teaspoon mustard seed
1 teaspoon celery seed
1 lb. banana peppers, seeded & sliced into rings
Bring everything to a boil except the peppers. Place peppers into jars. Pour mixture over peppers & store in refrigerator. You can eat them as soon as they cool, but after a few days they are even better.
**The mixture can be a bit sticky because of the sugar, so I usually wipe the jars down well before placing in the refrigerator.
These sound delicious and I am going to try your recipe for sure! Thanks!