Equipment: 

• Knife

• Cutting board

• Medium-sized bowl

• Sterilized jars

• Cooking pot

• Whisk

• Canning funnel

• Ladle

Ingredients: 

• Banana peppers

  • 1 pound 

  • Remove stems, seeds, and cut into rings in thickness anywhere from ¼ to ½ an inch 

• White vinegar

  • 2 cups 

• Apple cider vinegar

  • 2 cups 

• Sugar

  • 1 cup 

• Celery seeds

  • 1 teaspoon 

• Mustard seeds

  • 1 teaspoon 

Instructions: 

• Pack cut banana peppers into sterilized jars

• Create brine by pouring the vinegar and apple cider vinegar into a pot on the

stove 

• Pour spices and sugar into the vinegar and whisk

• Brine is ready once it has started boiling

  • Remove pot from heat 

• Place canning funnel in jar and use ladle to pour hot brine into jar

• Leave half an inch of headspace and twist on jar lid

• Marinade peppers in jar for over a week

  • Can marinade longer for more flavor 

  • Store in the refrigerator if peppers have not been canned in a water bath canner 

• By water bath canning for 10-15 minutes the shelf life of your pepper can be extended