Prep Time: 20 minutes

Cook Time: 10 minutes

Pickling Time: 24+ hours

Total Time: 1 day

• Fresh Banana Peppers (10-15)
• 3 cloves of garlic, chopped
• 3 fresh sage leaves (optional)
• 1 cup white vinegar
• 2 cups apple cider vinegar
• 1 cup water
• 2 teaspoons salt
• 2 tablespoons sugar
• 1 teaspoon celery seeds
• ½ teaspoon ground mustard seed

Steps

1. Slice your banana peppers into small rings – don’t discard seeds
2. Chop garlic and sage
3. Add these to your mason jar.
4. In a sauce pot, combine, vinegars, water, salt, sugar, celery seed and mustard seed.
5. Bring to a boil and simmer for 5 minutes until sugar and salt are dissolved.
6. Cool the brine to room temp or in the refrigerator
7. Add brine to the mason jar, making sure not to fill to the tippy top.
8. Refrigerate for at least 48 hours.  The longer they sit, the stronger and more “pickled” they become.  I often use them on pizza with sausage.  For that – I really only need 24-48 hours of pickling to suit my needs.