Pickled Banana Peppers

Ingredients and Weight:

• 4 pounds banana peppers, sliced
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon turmeric
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds

Preparation Time:

10 minutes

Cooking Time:

5 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the banana peppers, vinegar, water, sugar, salt, turmeric, celery seeds, and mustard seeds.
2. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
3. Remove from heat and let cool completely.
4. Transfer the pickled peppers to a sterile jar and seal tightly.
5. Refrigerate for at least 24 hours before serving.

Nutritional Information:

• Calories: 25 per 1/2 cup
• Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 5g
• Protein: 0g

Dish Characteristics:

• Tangy and slightly sweet
• Crisp and crunchy
• Perfect for salads, sandwiches, or as a side dish

User Comments:

• "These pickled banana peppers are so delicious! They have the perfect balance of sweet and sour."
• "I love adding these peppers to my salads. They add a great flavor and crunch."
• "These pickles are super easy to make and they taste so good! I'll definitely be making them again."

Special Precautions and Tips:

• Wear gloves when handling the banana peppers, as they can irritate the skin.
• Make sure the jar you are using is sterilized to prevent contamination.
• The pickled peppers will keep in the refrigerator for up to 2 months.