I am Pickling some Sweet Banana Pepper, since we have enough for a couple jars! Irony, I personally don't eat Banana Pepper, but my youngest daughter does. So, about 1 pound (about 450 grams) cleaned and washed:
Below I slice off the top caps and bottom ends.
Above I slice the pepper into rings thin, rings. I take most of the seed out, but leave some in for the pickling process. Remove the bigger pith parts, too, and try to keep the rings intact.
Below, Pickling Juice
To a pot, add:
• Half a cup of sugar
• One cup white Vinegar
• One cup Apple Cider Vinegar
• 1/2 Teaspoon Mustard Seed
• 1/2 Teaspoon Celery Seed
For my three jars, I doubled the pickling juice above.
Bring all ingredients to a Boil for a few minutes.
Then, pour into sterilized jars, Add sterilized lids and rings while it is still hot cover and close tightly.
As with all canning, as the jars cool, keep tightening the lids. As a safety precaution, put the jars back into a large pot, cover with water and bring to a boil again, for about 10 minutes. You should hear the lids POP in, while they cool. Keep tightening as they cool.
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To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
