Summer Canning Banana Peppers
Summer canning banana peppers is a delightful way to preserve the vibrant flavors of summer for year-round enjoyment. This simple canning recipe transforms fresh banana peppers into tangy, crunchy delights that enhance a variety of dishes—from salads and sandwiches to pizzas. With just a few basic ingredients and straightforward steps, you’ll create jars filled with colorful goodness that remind you of sunny days long after summer has passed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 4 servings (1/4 cup each) 1x
- Category: Preserving
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 4 cups banana peppers, sliced
- 2 cups white vinegar
- 2 cups filtered water
- 1 tablespoon pickling salt
- 1 tablespoon granulated sugar
- 3 garlic cloves, whole
- 1 teaspoon red pepper flakes (optional)
Instructions
- Sterilize jars by boiling them for 10 minutes.
- Wash and slice banana peppers; remove seeds if desired.
- In a saucepan, combine vinegar, water, salt, and sugar; bring to a boil until dissolved.
- Pack sliced peppers into sterilized jars with garlic cloves.
- Pour brine over the peppers, ensuring they are fully submerged; release any air bubbles.
- Seal jars and process in boiling water for 15 minutes.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 25
- Sugar: 3g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/summer-canning-banana-peppers/