A delightful recipe for pickling banana peppers with a tangy and sweet flavor profile.
Sterilize the pint jars by boiling them in water for 10 minutes.
Ensure the jars are completely submerged in boiling water for effective sterilization.
In a pot, combine the vinegar, sugar, mustard seed, and celery seed. Bring to a rolling boil.
Stir the mixture occasionally to dissolve the sugar completely.
Slice the banana peppers into rings and pack them tightly into the sterilized jars.
Use a funnel to avoid spilling the peppers outside the jars.
Pour the hot pickling brine over the peppers, leaving about 1/2 inch of headspace.
Ensure the peppers are fully submerged in the brine.
Wipe the rims of the jars clean, place the lids on, and screw the bands until fingertip tight.
A clean rim ensures a proper seal for the jars.
Process the jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 24 hours.
Check the seals after cooling; the lids should not flex when pressed.
Store the jars in a cool, dark place for at least 2 weeks before consuming.
This resting period allows the flavors to meld and develop.
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