Hot/Spicy Banana Peppers - Pickled peppers Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: char from Company's Coming Preserves Cookbook Ingredients 3 lbs (1.4 kg). peppers, (mixed) or use all hot banana peppers. BRINE: 4 cups (950 ml) white vinegar 2 cups (475 ml) granulated sugar 2 tsp (10 ml) course(pickling) salt Boiling water Preparation Cut peppers in half lengthwise; remove seeds. Cut into long strips 1/2 inch wide. Pack into sterlized jars within 1 inch to top. Brine: Combine vinegar, sugar and salt; stir. Bring to a boil. Pour boiling water over peppers in jars. Let stand 5 minutes; drain. Fill jars with brine to within 1/4 inch of top; seal. Let stand 3 weeks before using. Makes 4 pints. Comments This recipe called for red, green and yellow peppers but I can't see why you couldn't substitute hot banana peppers.

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