Low Sodium Pickled BananaPeppers are simply Awesome! Spicy, tangy, pickled peppers add to any low sodium meal. So easy and good there is no need for store bought again.
3 - 1 pint mason jars or 1 - 6 cup jar with screw tops
Ingredients
1lbbanana peppers seeded & sliced into rings
2cupswhite vinegar
2cupsapple cider vinegar
1cupsugar
1tspmustard seed
1tspcelery seed
1/2tspcumin seed
Instructions
Bring the vinegar, sugar, mustard seed and celery seed to a boil. Slice pepper rings about 1/8” thick. Remove large interior membranes and excessive seeds.
Boil until the sugar has dissolved then remove from heat. For crisper pepper rings let the liquids to cool a bit before pouring over top.
Pour pickling liquid over peppers to within ½" of the top.
Wipe off the rim and put lid and ring on or screw cap on.
Leave for 1 week or longer before eating to let peppers marinate for best results, but not required. Peppers will last up to 3 months in the fridge.