Canning Banana Peppers
Canning banana peppers is a delightful way to capture summer’s vibrant flavors in jars you can enjoy all year round. These tangy, slightly spicy pickled peppers add a zesty crunch to sandwiches, salads, and pizzas. This easy recipe allows for customization and brings memories of home cooking into your kitchen. Discover how simple it is to transform fresh banana peppers into tasty treasures that elevate any meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 4 pint jars (8 servings) 1x
- Category: Preserving
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 4 cups banana peppers (sliced or whole)
- 4 cups white vinegar
- 4 cups filtered water
- 1/2 cup sugar
- 1/4 cup pickling salt
- 6 garlic cloves (crushed)
Instructions
- Wash the banana peppers thoroughly and slice them into rings or leave them whole.
- In a large pot over medium heat, combine the vinegar and water. Add sugar and salt, adjusting to taste.
- Stir in the crushed garlic cloves and simmer until the sugar dissolves completely.
- Pack the prepared banana peppers tightly into sterilized jars, leaving half an inch of headspace.
- Pour the hot brine over the packed peppers, maintaining the headspace.
- Wipe the jar rims clean, seal with lids and bands, then process in a boiling water bath for 10 minutes.
- Allow jars to cool completely before storing.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 60
- Sugar: 8g
- Sodium: 680mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/canning-banana-peppers-2/