Dessertscreativecanning5.0
Pickled Banana Peppers
A simple, small-batch water bath canning recipe for crisp pickled banana pepper rings. The peppers go into the jars raw to keep their bite, in a tangy cider vinegar brine with optional mustard and celery seed.
👥 32 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare the Peppers and Jars
2
Wash the banana peppers thoroughly and remove the stem ends. Removing the seeds is optional; if you want them out, run a chopstick around the inside of each whole pepper to loosen the seedy core, then tip it out.
3
Slice the peppers into rings about 1/4 inch thick and set them aside.
4
Get your water bath canner heating and your jars and lids hot and ready.
5
Make the Brine
6
In a large non-reactive saucepan, combine the cider vinegar, water, and salt. Bring to a boil over high heat, stirring to dissolve the salt.
cider vinegar (5% acidity)5 cups
7
If using the optional mustard and celery seed, add them to the bottom of each hot jar rather than into the brine.
celery seed (1/2 tsp per pint)2 tsp
8
Pack and Fill the Jars
9
Pack the sliced peppers tightly into the hot jars, leaving 1/2 inch of headspace.
10
Ladle the boiling brine over the peppers, maintaining 1/2 inch of headspace. Add Pickle Crisp now if using.
11
Run a chopstick or bubble remover around the inside of each jar to release trapped air, then check the headspace again and top up with brine if needed.
12
Wipe the rims clean, center the lids, and apply the bands until fingertip tight.
13
Process the Jars
14
Lower the filled jars into the water bath canner, making sure they are covered by at least an inch or two of water. Bring the canner to a full rolling boil before timing.
15
Process pint jars for ⏱️ 10 minutes, adjusting for altitude if above 1,000 feet (see notes).
16
Turn off the heat and let the jars rest in the canner for ⏱️ 5 minutes, then lift them out.
17
Cool undisturbed for 12 to ⏱️ 24 hours, check the seals, then label and store.
Nutrition Facts
calories
21 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
371 mg
protein Content
1 g
carbohydrate Content
3 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.2 g
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