Recipe for Canning Pickled Banana Peppers
Pickled banana peppers are a delicious and versatile condiment that can be enjoyed on sandwiches, salads, or as a snack. They are also a great way to preserve the bounty of your garden. This recipe will guide you through the process of canning pickled banana peppers, ensuring a flavorful and safe product.
Ingredients:
- 1 pound banana peppers, washed and trimmed
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for spicier peppers)
Instructions:
1. Prepare the Peppers:
- Carefully wash the banana peppers and trim off any stems or damaged parts.
- If desired, you can slice the peppers into thin rings or leave them whole.
2. Prepare the Brine:
- In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
- Reduce the heat to low and simmer for 5 minutes.
3. Pack the Jars:
- Sterilize your canning jars, lids, and bands. You can do this by boiling them in water for 10 minutes.
- Pack the banana peppers into the sterilized jars, leaving about 1 inch of headspace.
- Pour the hot brine over the peppers, leaving about 1/2 inch of headspace.
- Use a clean spoon or chopstick to remove any air bubbles from the jars.
4. Seal and Process:
- Wipe the jar rims clean with a damp cloth.
- Place the lids on the jars and screw on the bands tightly.
- Process the jars in a boiling water bath for 10 minutes. Make sure the water covers the jars by at least 1 inch.
- After processing, carefully remove the jars from the water bath and allow them to cool completely.
- Check the lids to make sure they have sealed properly. The lids should be concave in the center, indicating a vacuum seal.
5. Store and Enjoy:
- Once the jars have cooled completely, store them in a cool, dark place.
- Pickled banana peppers will keep for up to a year.
Tips:
- For a milder flavor, use less red pepper flakes.
- You can experiment with different spices, such as garlic cloves, dill seeds, or bay leaves.
- For a quicker method, try quick pickling the peppers. This involves pickling them in the refrigerator for a few days instead of canning them.
- Always follow proper food safety guidelines when canning. Use clean jars and equipment, and make sure the jars are properly sealed.
Enjoy your homemade pickled banana peppers! They are a delicious addition to any meal.
