Spicy banana pepper rings
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Spicy Banana Pepper Rings

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Spicy banana pepper rings are perfect on burgers, sandwiches, or a great addition to wraps and salads.

These are homegrown spicy banana peppers and they have a very easy pickling brine.

You could even make this same recipe with regular banana peppers that are not spicy if you prefer.

They will stay good in the refrigerator for a few weeks… if they last that long.

How to make spicy banana pepper rings

Start with five spicy banana peppers.

Five spicy banana Peppers

Slice them into rings, seeds and all.

And put them in either one large Mason jar or two smaller Mason jars.

Cut banana pepper rings in a Mason jar

Then put one cup each of white vinegar and apple cider vinegar into a saucepan over high heat.

Also 3/4 of a cup of water.

Next add 1 1/2 tablespoons of both kosher salt and sugar.

Adding salt to the vinegar

Then add a teaspoon each of celery seed and mustard seed.

Celery seed and mustard seed

Bring this mixture to a boil for one minute and let it cool slightly.

Brine for the banana Peppers

Finally pour the mixture over the spicy banana pepper rings.

Keep the jar in the fridge for at least three days before digging in.

The level of spice will depend on the banana pepper you use, if you would like it extra spicy you could even add crushed red pepper flakes.

We had them on chicken phillies, hot dogs, and sub sandwiches.

They did not last long and I can’t wait to make them again!

Spicy banana pepper rings
Spicy banana pepper rings

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Spicy banana pepper rings

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Spicy Banana Pepper Rings

Spicy Banana Pepper Rings is a great recipe if you have some garden fresh spicy banana peppers, they are a great addition to any meal

Course Side Dish
Cuisine American
Keyword Banana Pepper, pickled, Spicy
Prep Time 10 minutes
Cook Time 2 minutes
Servings 2 jars
Calories 15 kcal
Author Cheri Renee

Ingredients

  • 5 spicy banana Peppers
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 3/4 cup water
  • 1 1/2 Tbsps sugar
  • 1 1/2 Tbsps kosher salt
  • 1 tsp celery seed
  • 1 tsp mustard seed

Instructions

  1. Slice the banana peppers into rings and put in either one large Mason jar or two smaller Mason jars.

  2. Put the remaining ingredients into a saucepan and place on the stove over high heat. Bring to a boil for one minute.

  3. Let cool slightly and pour the mixture into the Mason jars with the banana Peppers. Place into the refrigerator for at least three days before serving.

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