11 steps, about 55 minutes start to finish.
Prepare the Peppers: Wash and slice the banana peppers into rings. Remove seeds if desired for a milder taste.
Sterilize the Jars: Sterilize jars and lids by boiling them in water for at least 10 minutes.
Make the Brine: In a large pot, combine white vinegar, rice vinegar, water, kosher salt, sugar, crushed garlic cloves, and mustard seeds.
Bring the mixture to a boil, allowing it to simmer for about 5-10 minutes. This helps the garlic and mustard seeds infuse their flavors deeply into the brine.
Pack the Jars: Remove the garlic from the brine (optional: if you prefer, you can leave the garlic pieces in the jars for extra flavor).
Pack the sliced banana peppers into the sterilized jars, leaving about ½ inch of headspace at the top.
Add the Brine: Pour the hot, infused brine over the peppers, ensuring all the pepper rings are covered, and leaving ½ inch headspace.
Remove Air Bubbles: Use a spatula or a non-metallic tool to remove air bubbles from the jar. Adjust headspace if needed.
Seal the Jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on and screw on the rings until finger-tight.
Process in Water Bath: Place the jars in a boiling water bath and process for 10 minutes (adjust time for altitude if needed).
Cool and Store: Remove jars from the water bath and let them cool on a towel or rack. You should hear the lids "pop" as they seal. Once cool, check seals and store in a cool, dark place.
“Flavor Profile: Garlic and mustard seeds are infused throughout the brine, making the brine itself aromatic and full of flavor. The mustard seeds add a slight tangy bite and a bit of texture, while the garlic lends a savory, rich depth. Together, they make the brine robust, resulting in peppers that are bursting with flavor in every bite.”
