So, I went to our local store and asked if they had any banana peppers in the back because there were none in the veggie aisle. She said they had some. She came back with Hungarian peppers, aka hot banana peppers. Not what I wanted. But I'll take them.
Cored and rinsed.
For the brine:
1.5 quarts water
.5 quart distilled white vinegar
1/4 cup pickling salt.
Put this in a non-reactive pot. And bring to a boil.
In each quart mason jar add:
1 tsp dill seed
1 tsp dried dill. Or fresh. I couldn't find any today.
1 tsp dried minced onion.
1/4 tsp pickle crisp.
Pour hot solution to 1/2" of top of each jar.
I vacuum seal mine. Though you don't need to. Vacuum sealing quickens the time for them to be ready.
Let them sit on the counter until they are cooled to room temp. Then put in fridge. These are not shelf stable. When ready. These are great in salads, on pizzas, are just munching on.
Cored and rinsed.
For the brine:
1.5 quarts water
.5 quart distilled white vinegar
1/4 cup pickling salt.
Put this in a non-reactive pot. And bring to a boil.
In each quart mason jar add:
1 tsp dill seed
1 tsp dried dill. Or fresh. I couldn't find any today.
1 tsp dried minced onion.
1/4 tsp pickle crisp.
Pour hot solution to 1/2" of top of each jar.
I vacuum seal mine. Though you don't need to. Vacuum sealing quickens the time for them to be ready.
Let them sit on the counter until they are cooled to room temp. Then put in fridge. These are not shelf stable. When ready. These are great in salads, on pizzas, are just munching on.