Pickled Banana Pepper Recipe for Canning
Get ready to spice up your next meal with these tangy and delicious pickled banana peppers! This recipe is perfect for canning, allowing you to enjoy the fresh flavors all year round.
Ingredients:
- 1 pound banana peppers, washed and trimmed
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
1. Prepare the peppers:
- Wash and trim: Rinse the banana peppers under cold water and trim off the stems. If using smaller peppers, you can leave them whole. If using larger peppers, you can slice them into rings.
2. Make the brine:
- Combine ingredients: In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes (if using).
- Bring to a boil: Bring the mixture to a rolling boil over medium heat, stirring until the sugar and salt dissolve.
3. Pack the jars:
- Sterilize jars: Wash jars, lids, and bands in hot soapy water. Then sterilize the jars and lids in boiling water for 10 minutes.
- Fill jars: Pack the banana peppers tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
4. Pour the brine:
- Pour hot brine: Carefully pour the hot brine over the peppers, leaving 1/2 inch of headspace at the top.
- Remove air bubbles: Use a non-metallic utensil to remove any air bubbles that form.
5. Seal the jars:
- Wipe rims: Wipe the jar rims with a clean cloth to remove any spilled brine.
- Place lids: Place the sterilized lids on the jars.
- Tighten bands: Screw on the bands tightly.
6. Process the jars:
- Boiling water bath: Place a rack in the bottom of a large pot. Fill the pot with enough water to cover the jars by at least 2 inches. Bring the water to a boil.
- Process jars: Carefully place the filled jars in the boiling water bath. Make sure the jars are completely submerged in the water. Process the jars for 10 minutes, starting from the moment the water returns to a boil.
- Remove and cool: Use a jar lifter to remove the jars from the boiling water bath and place them on a clean towel to cool completely.
7. Check for seals:
- After cooling: Once the jars are completely cool, press on the center of the lids to check for a seal. If the lid doesn’t move and stays depressed, the seal is good.
Store in a cool, dark place and enjoy your delicious pickled banana peppers!
Tips:
- Adjust spice levels: Feel free to adjust the amount of red pepper flakes to your desired spice level.
- Experiment with flavorings: Add other spices like dill, garlic, or onion to the brine for different flavor profiles.
- Use fresh peppers: Use fresh, high-quality banana peppers for the best flavor.
- Proper sterilization: Follow the sterilization instructions carefully to ensure safe and long-lasting pickles.
- Label and date: Label the jars with the date to keep track of their freshness.
Enjoy your homemade pickled banana peppers! They are perfect as a snack, topping for sandwiches, or a tasty addition to any meal!
