Anyone pickle banana peppers?

Boil 5 parts vinegar w/ one part water. Add some picking salt and a little sugar. Cram a Ball jar full of peppers or sliced rings, depending on what you're shooting for. Poke a couple garlic cloves in them shits. Pour boiling concoction in there. Leave a half inch down from top of jar. Lid. Water bath for 20 minutes. Easy peezy.

I've found that apple cider vinegar adds a nice flavor to my pickled goods but I've never tried it on banana peppers before. Maybe do some in a smaller batch to see how you like it.

Cut up your peppers and soak in alum for 30 minutes (Alum is found on the season isle...costs about $2 for a name brand...this makes them keep their crunch..just a FYI).

Bring 3 cups of vinegar and 9 cups of water and a half a cup of salt (this will make 3 quart jars roughly) to a rolling boil(regular table salt is fine...does not have to be pickling salt).

Rinse your peppers after they soak for 30 minutes and put into jars loosely (do not cram them into the jars). Put the lids into hot water for 10 minutes to get the seal softened up.

Pour your vinegar mixture into the jar leaving a small space from the top of the jar. Lightly push the peppers down releasing any air trapped in the jar and put the lid and ring on the jar.

You can sit them on a towel on the counter until the jars sealed and cool.

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Cut up your peppers and soak in alum for 30 minutes (Alum is found on the season isle...costs about $2 for a name brand...this makes them keep their crunch..just a FYI).

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The hell you say. Mine are good but I've never been able to keep the from getting soft. Will try this out

Always 1.

I went ahead and did a batch today....did a couple modifications, used cream of tartar instead of alum Bc I couldn't find it, I added a bag of crab boil to my boiling solution. Now the important questions, I just used an already used bottle, what is the procedure now and how long do I have to let them sit? Do I need to refrigerate?