Pickled Banana Pepper Rings

This recipe goes back so far I can’t even remember whether I got it from my Grandmother or my Mother. It is very similar to the mild pepper rings you find at sub shops. The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. There are, however, some varieties that are pretty hot. I grow a bunch of all different varieties of peppers every year and pickle all of them. Most of the ones found in the grocery stores or farmers market are generally mild peppers.

Author: Jaime Johnson

Recipe type: Pickles,Condiments

Cuisine: American

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 5 pints

We use banana pepper pickle rings on so many different things. Some of my favorite uses are on sandwiches,in salads,on pizza, and just straight up. This is a mild pepper ring recipe but can easily be jazzed up to suit your own taste.

Ingredients

1 lb Banana Chile Peppers (Mild or Sweet)
2 cups Distilled Vinegar
2 cups Bottled Spring Water
1¼ cups Sugar
1 tsp. Celery Seeds
1 tsp. Yellow Mustard seed

Instructions

Slice the banana peppers into ¼ to ½ inch rings. Remove the seeds and pith.
Pack pepper rings well into hot sterilized pint jars.
Bring all other ingredients to a boil in a non-reactive pot. Simmer for 5 mins. (Stainless Steel is best).
Carefully ladle the hot pickling juice over the pepper rings. Wipe jar tops clean, cap and tighten screw band finger tight.
Place jars in boiling water bath for 15 mins.
I usually wait 1 week or two before serving to ensure optimal flavor. Enjoy!!