2 Veggie Box banana peppers, seeded & sliced into rings
1 clove garlic, minced
2/3 cup white vinegar
1/2 cups water
1/2 tablespoon kosher salt
1/4 tablespoon sugar
1/4 teaspoon mustard seeds (optional)
1/4 teaspoon celery seed (optional)

2 Veggie Box banana peppers, seeded & sliced into rings 1 clove garlic, minced 2/3 cup white vinegar 1/2 cup s water 1/2 tablespoon kosher salt 1/4 tablespoon sugar 1/4 teaspoon mustard seeds (optional) 1/4 teaspoon celery seed (optional)

Add the sliced banana peppers and minced garlic
evenly into one 1-pint jar. In a saucepan over medium
heat, combine the white vinegar, water, salt, sugar,
mustard seeds, and celery seed. Stir until the mix is
completely dissolved and nearing boil, then remove
from heat and allow the brine to cool to room
temperature. Add the brine to the mason jars, leaving
1/2 inch free at the top of the jar, then seal with a lid.
For best flavor, allow the banana peppers to pickle for
a minimum of 24 hours or – even better – up to a week
prior to eating.
Chef's tip: pickled banana peppers are a delicious
addition to salads, pizza, sandwiches, and more!