Pickled Banana Peppers Canning Recipe
Are you looking for a delicious and easy way to preserve your garden's bounty of banana peppers? Look no further than this simple canning recipe. These pickled peppers are perfect for adding a spicy kick to sandwiches, salads, and even eggs!
Ingredients:
- 1 pound banana peppers, washed and stemmed
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
Equipment:
- Large pot
- Canning jars (pint size)
- Jar lids and rings
- Canning rack
- Large saucepan
- Tongs
- Measuring cups and spoons
Instructions:
1. Prepare the Peppers:
- Clean and Cut: Wash the banana peppers thoroughly and remove the stems. If desired, you can slice them into rings or leave them whole.
2. Prepare the Brine:
- Combine Ingredients: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes (if using).
- Bring to a Boil: Bring the brine to a rolling boil over medium heat, stirring until the sugar dissolves completely.
3. Pack the Jars:
- Sterilize Jars: Sterilize your canning jars and lids in boiling water for 10 minutes.
- Pack Peppers: Carefully pack the banana peppers into the sterilized jars, leaving about 1/2 inch of headspace.
4. Pour the Brine:
- Hot Brine: Pour the boiling hot brine over the peppers, leaving 1/2 inch of headspace.
- Remove Air Bubbles: Use a clean spoon to remove any air bubbles trapped in the jars.
5. Seal and Process:
- Wipe Rims: Wipe the jar rims clean with a damp cloth to ensure a good seal.
- Secure Lids: Place a clean lid on each jar and screw on the ring until it is finger-tight.
- Process: Place the jars on a canning rack in a large pot filled with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes.
6. Cool and Store:
- Remove Jars: Carefully remove the jars from the boiling water using tongs and place them on a clean towel to cool completely.
- Check for Seal: Once cool, check the lids to ensure they are sealed properly. They should be depressed in the center.
- Store: Store your pickled banana peppers in a cool, dark place for up to a year.
Tips and Variations:
- Spice it up: Experiment with different spice combinations. Try adding garlic cloves, dill seeds, or bay leaves to the brine.
- Sweet and Spicy: For a sweeter pickled pepper, increase the amount of sugar.
- Use Pickling Salt: For best results, use pickling salt instead of regular table salt.
- Adjust Processing Time: The processing time may need to be adjusted depending on your altitude. Refer to a canning guide for specific recommendations.
Enjoy your homemade pickled banana peppers!
