So Easy Pickled Banana Peppers (Canning Instructions)
Easy and delicious crisp pickled banana peppers! Perfect for adding a tangy crunch to sandwiches, salads, pizzas, and more. Store in the refrigerator for months, or water bath can them for long-term pantry storage. This simple recipe makes 2 pints of flavorful, garden-fresh pickled peppers that everyone will love.
Servings 24
Ingredients
- 1 pound banana peppers tops sliced off and then cut into rings (see notes about seeds), this equals about (6) 7 inch peppers for me
- 2 cloves garlic minced
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
- Slice the banana peppers into rings. Please see notes on preference of leaving the seeds in or removing them. Personally, I remove the seeds.
- Grab (2) pint jars and fill them up with banana peppers. Divide the minced garlic and add to each jar.
- In a medium sized saucepan, add white vinegar, apple cider vinegar, sugar, celery seed and musard seed to a boil, stirring to fully dissolve the sugar.
- Pour brine over peppers, leaving 1/2 inch free on top.
- Wipe off the rim to assure it’s clean and then add the lid and ring on.
- Allow to cool and then place in the refrigerator. Leave them in the fridge for 1 week (I know it’s hard, but you can do it) to let the peppers soak in the brine.
- Eat them all! Enjoy.
- Want to can them? Process jars in a boiling water bath, adjusting for elevation: 0–1,000 ft = 10 min, 1,001–6,000 ft = 15 min, above 6,000 ft = 20 min. Let jars cool undisturbed for 12–24 hours, then check seals, add labels, and store.
Notes
Notes: Removing the seeds is a matter of personal preference and is not required for a safe or delicious product.
Reasons to remove the seeds:
Aesthetics: For a more polished appearance, you can remove the seeds to get perfectly clear and vibrant pepper rings.
Mildness: While banana peppers are already mild, the majority of a pepper's heat is concentrated in the seeds and the membrane. Removing them guarantees a mild taste. Reasons to leave the seeds in:
Convenience: Leaving the seeds in is easier and saves time on preparation.
Flavor and crunch: Some people feel that leaving the seeds allows the peppers to better absorb the flavors of the brine. The seeds can also add a slight crunch to!
Aesthetics: For a more polished appearance, you can remove the seeds to get perfectly clear and vibrant pepper rings.
Mildness: While banana peppers are already mild, the majority of a pepper's heat is concentrated in the seeds and the membrane. Removing them guarantees a mild taste. Reasons to leave the seeds in:
Convenience: Leaving the seeds in is easier and saves time on preparation.
Flavor and crunch: Some people feel that leaving the seeds allows the peppers to better absorb the flavors of the brine. The seeds can also add a slight crunch to!