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Before diving into the pickling process, it’s essential to appreciate the star ingredient: banana peppers. Typically characterized by their elongated, tapered shape and bright yellow to pale green color, banana peppers are a member of the Capsicum annuum family. Their flavor is mildly sweet with a slight tang, making them versatile enough to be used in various dishes, from pizzas and pasta to casseroles and salads.

5-Min Canning Banana Peppers Treats

Discover the art of pickling with Spicy Sweet Banana Pepper Delights! This vibrant recipe transforms fresh banana peppers into tangy, flavorful treats that can elevate any dish. With a perfect blend of sweetness and heat, these pickled peppers are not only delicious but also packed with nutrients. Ideal for snacks, salads, and sandwiches, they make a delightful addition to your culinary creations. Embrace the satisfying process of homemade pickling and enjoy these flavorful staples year-round!
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Ingredients
  

1 pound fresh banana peppers (medium-sized, about 10-12 peppers)

1 cup white vinegar

1 cup water

1/2 cup granulated sugar

4 cloves garlic, peeled and smashed

1 teaspoon salt

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon red pepper flakes (optional, for added heat)

Instructions
 

Prepare the Peppers: Rinse the banana peppers under cold water to remove any dirt. Depending on your preference, slice them in half lengthwise to create more surface area for the brine or leave them whole for a crunchier bite. If you prefer a milder flavor, remove the seeds by gently slicing open the peppers.

    Make the Brine: In a medium-sized saucepan, combine the white vinegar, water, granulated sugar, salt, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes. Place the saucepan over medium-high heat and stir the mixture occasionally until it reaches a rolling boil. Make sure the sugar and salt are completely dissolved before moving on.

      Pack the Jars: While the brine is heating, gather clean pint-sized canning jars. Pack the prepared banana peppers into the jars snugly, making sure to leave approximately half an inch of space at the top to allow for expansion.

        Pour the Brine: Once the brine is boiling, carefully pour it over the packed peppers in the jars, ensuring that the peppers are fully submerged in the liquid. Leave about half an inch of headspace at the top of each jar to accommodate sealing.

          Seal the Jars: Use a clean cloth to wipe the rims of the jars to eliminate any spills or residue that might prevent a proper seal. Place the lids on each jar and lightly screw on the metal bands until they are fingertip-tight, ensuring they are secure but not overly tight.

            Cool and Store: Allow the jars to cool down to room temperature for about 30 minutes. After they've cooled, transfer the jars to the refrigerator. For optimal flavor infusion, let the banana peppers marinate for at least 24 hours before consuming.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6 jars

                - Serving Suggestions: These spicy sweet banana pepper delights are fantastic as a zesty snack on their own, tossed into salads, layered in sandwiches, or included in antipasto platters. Their vibrant colors and bold flavors will elevate any dish—enjoy your homemade treats!