A delightful twist on classic pickled banana peppers, offering a zesty and flavorful experience.
Prepare the banana peppers by washing them thoroughly and slicing them into rings.
Using fresh banana peppers ensures the best flavor and texture.
In a saucepan, combine the vinegar, sugar, peppercorns, mustard seeds, celery seeds, sea salt, sliced onion, and bay leaves.
Stir the mixture well to dissolve the sugar and salt completely.
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Pack the sliced banana peppers into sterilized jars, leaving some space at the top.
Packing the jars tightly ensures even pickling.
Pour the hot pickling brine over the peppers, ensuring they are fully submerged.
Use a ladle for precise pouring and to avoid spills.
Seal the jars with lids and process them in a boiling water bath for 10 minutes.
Processing the jars ensures a proper seal and extends shelf life.
Allow the jars to cool completely before storing them in a cool, dark place.
Label the jars with the date for easy tracking.
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