Tangy banana pepper rings modeled after the Mt. Olive Pepper Rings..
|1⁄4||c||red wine vinegar|
|1||T||garlic (jarred, minced)|
Step One: Wash peppers. Chop off the tops and very ends. Remove the seeds and ribs but try not to cut the pepper. I use a small paring knife to cut the ribs out and scrape out the seeds.
Step Two: Chop the peppers into rings and set aside.
Step Three: Mix the water, white vinegar and red wine vinegar in a small saucepan and bring to a boil (this could also be done in the microwave). Add your salt, mustard seed, garlic, turmeric and black peppercorns to the bottom of a glass jar. Fill the jar with the sliced banana peppers.
Step Four: When the vinegar solution boils pour it into the jar, or use a ladle to fill the jar with less mess. Fill to about half an inch from the top of the jar.
Step Five: Allow jar to cool and then place it in the fridge. Wait at least two days but preferably two weeks before using pepper rings.
Use sweet banana peppers for mild pepper rings or a spicier pepper such as New Mexico chilies or Sahauros. To make sweet banana peppers spicy try adding a whole jalapeno or habanero to the jar of pickled pepper rings.