Low Sodium Pickled Banana Peppers Recipes

LOW SODIUM PICKLED BANANA PEPPERS

Low Sodium Pickled Banana Peppers image

Low Sodium Pickled BananaPeppers are simply Awesome! Spicy, tangy, pickled peppers add to any low sodium meal. So easy and good there is no need for store bought again.

Provided by Bill

Time 20m

Number Of Ingredients 7

Ingredients

1 lb banana peppers seeded & sliced into rings
2 cups white vinegar
2 cups apple cider vinegar
1 cup sugar
1 tsp mustard seed
1 tsp celery seed
1/2 tsp cumin seed

Steps:

Bring the vinegar, sugar, mustard seed and celery seed to a boil. Slice pepper rings about 1/8" thick. Remove large interior membranes and excessive seeds.
Boil until the sugar has dissolved then remove from heat. For crisper pepper rings let the liquids to cool a bit before pouring over top.
Pour pickling liquid over peppers to within ½" of the top.
Wipe off the rim and put lid and ring on or screw cap on.
Leave for 1 week or longer before eating to let peppers marinate for best results, but not required. Peppers will last up to 3 months in the fridge.

Nutrition Facts : Calories 74 kcal, Sodium 9 mg, Carbohydrate 15.7 g, Protein 1.9 g, Fat 0.3 g, Fiber 1.6 g, Sugar 13.7 g, ServingSize 1 oz

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