3PoundsBanana pepperssliced, seeds removed if you prefer
5-1/4Cups White vinegar 5% acidity
5 TspCanning or pickling salt
pickle crisp Add to the bottom of each jar before adding the peppers or brine, follow instructions on back of container for size of jars you’re using
Wash and Rinse your jars (this recipe should fill 4-6 pint jars); keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
Wash peppers well and remove stem end; slice peppers into ¼-inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling
Place the pickle crisp according to container directions in the bottom of each clean, hot jar. Fill pepper rings in the jars.
Cover pepper rings with boiling hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
Process in a boiling water canner, as recommended in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Sometimes I add pieces of garlic and/or small hot red peppers from my garden to the banana peppers. When I do this, I layer them in the jars along with the banana peppers and then pour the brine over top.