Pickles, Preserves & Relishes

Pickled Banana Peppers - 2025
​​​Recipe courtesy of Ron Wozny

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INGREDIENTS
  • 3-4 cups hot banana pepper rings - washed, stemmed, and sliced into rings (can use mild if you prefer)
  • 1 ½ cups white vinegar (5% acidity)
  • 1 ½ cups water
  • 2 teaspoons kosher salt 
  • 2 teaspoons sugar 
  • 2 cloves garlic - sliced or whole
  • ½ teaspoon mustard seeds
  • ½ teaspoon black peppercorns 
  • Pinch of turmeric (for color, optional)

PREPARATION
  • Sterilize a quart jar by washing in hot soapy water, then boiling for 10 minutes or running through a dishwasher.
  • In a saucepan, combine vinegar, water, salt, and sugar. Add garlic, mustard seeds, peppercorns, and turmeric if using. 
  • Bring to a boil, then reduce to a simmer for 2–3 minutes.
  • Pack pepper rings tightly into sterilized jar(s).
  • Carefully pour the hot brine over the peppers, leaving about ½ inch headspace.
  • Use a clean utensil (like a chopstick) to release air bubbles, then seal with lids.
  • Let cool to room temperature, then refrigerate.
  • Refrigerate at least 24–48 hours before eating for best flavor. They'll keep in the fridge for 2–3 months.