Ingredients:

  • 1 lb fresh banana peppers, sliced into 1/4-inch rings
  • 3 cloves garlic, smashed
  • 1.5 cups distilled white vinegar (5% acidity)
  • 1.5 cups filtered water
  • 2 tbsp kosher salt
  • 1/4 cup granulated sugar
  • 1 tsp yellow mustard seeds
  • 1/2 tsp celery seeds
  • 1/4 tsp ground turmeric
  • 1/2 tsp black peppercorns

Instructions:

  1. Wash the banana peppers thoroughly and pat them dry. Slice them into consistent 1/4 inch rings, discarding the stem and most of the seeds. Note: Keeping a few seeds is fine if you want a tiny bit of extra heat.
  2. Place the smashed garlic cloves and black peppercorns at the bottom of two clean pint sized jars.
  3. Shove the pepper rings into the jars, leaving about 1/2 inch of space at the top. Pack them tightly until they don't move when you shake the jar.
  4. In your saucepan, combine the white vinegar, filtered water, kosher salt, sugar, mustard seeds, celery seeds, and turmeric.
  5. Bring the mixture to a rolling boil over medium high heat. Stir until the salt and sugar are completely dissolved.
  6. Remove from heat and let it sit for 60 seconds. Note: This prevents the peppers from cooking too fast.
  7. Pour the hot brine over the peppers, making sure they are completely covered. Stop when there is 1/4 inch of headspace left.
  8. Run a thin knife or skewer around the inside of the jar to release trapped air bubbles. Watch for the brine level to drop as air escapes.
  9. Wipe the rims clean with a damp cloth and screw on the lids. Let the jars sit on the counter until they reach room temperature.
  10. Transfer to the refrigerator. Wait at least 24 hours before eating to let the flavors fully penetrate the peppers.