8/12/2019 – This recipe was inspired by the one here. This was our first pickling of banana peppers as the garden has now begun to produce a lot.

• 6 cups chopped banana peppers
• 3 red jalapenos, seeded and chopped into large chunks
• 2 teaspoons whole black peppercorn
• 1 teaspoon crushed red pepper
• 1 heaping teaspoon granulated sugar
• 1 teaspoon yellow mustard seed
• 2 cups water
• 2 cups white vinegar
• 2 tablespoons pickling salt
• 1/2 tsp in each jar of Mrs. Wages Xtra Crunch pickle crisp

1. Put water, vinegar, garlic, peppercorns, red pepper, sugar, mustard seed & salt in a pot & bring to a boil. Let it simmer on low heat for at least 10 minutes while prep’ing the peppers.
2. Wash the peppers, then cut off the tops. With a small paring knife remove the seeds from the stem end and discard. Slice them into 1/2”-3/4” long rings.
3. Drop peppers into two quart-jars. Add Mrs. Wage Xtra Crunch pickle crisp. [Mary did not pack them down. Want to see how much they will/may collapse as they pickle.]
4. Pour hot liquid over prepared peppers, being sure to split the spices between each jar. Leave 1/2″ headspace.
5. Process the jars in a boiling water bath for 10 minutes.