I had these five delicious banana pepper in my CSA and decided to go ahead and preserve them so we can use them on salad and sandwiches for the rest of the season. These five banana peppers fit perfectly into a pint jar.
I like to cut them in half and scoop out the seed with a paring knife. This works easiest for me. After I cut up the banana peppers, I prepared the brine. Since I was only making a pint of banana peppers, I used the following recipe for the brine:
-2 Cups white vinegar
-2/3 cup of sugar
-1/2 teaspoon of mustard seed
-1/2 teaspoon of celery salt (you can use celery seed too)
*Bring those ingredients to a boil & then pour over your sliced banana peppers leaving a 1/2" to 3/4" at the top. Put the metal ring and lid on tight. I also like to use the disposable labels to write what they are and when they were preserved for food safety purposes. I recommend giving them at least a week to chill in the fridge in their flavor bath before eating them. They're good in your fridge for 1-2 years after opening, but I doubt they will make it that long. Happy Eating!