I've followed a few recipes in the past and it usually ends up with flavorless peppers. I tried the ones that included vinegar+sugar+mustard/celery seeds, or something similar to that and it didn't smell like anything except vinegar and did not make the banana peppers taste like anything. They were also soggy whenever I did it last time but that may have been my error. I had let them sit out for a few weeks along with my pickles but nothing has really worked for me. My pickles are usually perfect so I don't think I am doing anything wrong in the canning process.
How can I get my banana peppers to taste like ones on pizzas or store bought ones?
bon appetit
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