So Easy Pickled Banana Peppers

"If you've got a bounty of banana peppers from your garden, pickling them is one of the best ways to enjoy their tangy, crisp flavor all year long. Pickled banana peppers are easy to make, store beautifully in the fridge, and add a zesty crunch to sandwiches, salads, pizzas, and snacks straight from the jar. Whether you're a seasoned canner or just starting out, this simple recipe will help you turn your garden harvest into a pantry staple."

"Right now, I'm in full canning mode, preserving not just banana peppers but also crunchy pickled green onions, pickled cauliflower, and pickled cherry tomatoes that taste like pizza -all easy, flavorful, and perfect for gifting or keeping for yourself. Once you start pickling your garden veggies, you'll wonder how you ever got along without these bright, tangy jars of goodness in your fridge."

"What to do with so many banana peppers? Pickle them! Pickling not only helps you preserve their bright, tangy flavor, but it also gives you a quick and easy snack or topping for sandwiches, salads, pizzas, and more. Plus, it's a fun way to enjoy your garden harvest long after the peppers are picked. For this recipe you will need 1 pound of banana peppers, which is about (6) 7 inch banana peppers (I weighed them for you!)."

Crunchy banana peppers can be preserved by pickling to create two pint jars of tangy, crisp peppers. Use one pound (about six 7-inch peppers), slice into rings, and optionally remove seeds for milder flavor. Pack sliced peppers into two pint jars and divide minced garlic between them. Combine white vinegar, apple cider vinegar, sugar, celery seeds, and mustard seeds in a saucepan and bring to a boil, stirring until the sugar is complete. Store finished jars in the refrigerator for months, or process in a canner for longer shelf-stable storage. Pickled peppers add zest to sandwiches, salads, pizzas, and snacks.

Read at Brooklyn Farm Girl