Pickled Banana Peppers (Canning Recipe)

I like my sandwiches to have a little extra kick to them, which is why I use these pickled banana peppers for canning. This recipe uses waterbath canning and is simple to follow. You get jars of a vibrant and tangy preserve that’s great on sandwiches, burgers, or anything else you like.

Prep Time:30

Cook Time:15

Total Time:45

Equipment

Waterbath canner
4 pint-sized canning jars with lids and rings
Jar lifter
Canning funnel
Bubble remover/headspace tool or a non-metallic spatula

Ingredients

2 pounds banana peppers sliced into rings
4 cups white vinegar 5% acidity
1 cup water
2 tablespoons canning salt (or pickling salt)
2 tablespoons sugar
4 cloves garlic peeled
4 teaspoons mustard seeds
2 teaspoons celery seeds

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions

Prepare jars. Wash the jars with hot, soapy water. Then, add them to a waterbath canner. Fill the canner with water until the jars are fully submerged. Place over medium heat and cover. Add the rings and lids to a saucepan with water placed over medium-low heat and allow to simmer.
Slice peppers. Wash the banana peppers and slice them into rings. Discard the stems and seeds according to your preference for heat.
Make brine. Combine vinegar, water, canning salt, and sugar in a large pot. Bring to a boil, stirring to dissolve the salt and sugar.
Pack the jars. Place 1 clove of garlic, 1 teaspoon of mustard seeds, and ½ teaspoon of celery seeds into each hot jar. Pack the sliced banana peppers tightly into the jars, leaving ½ inches of headspace.
Fill jars with brine. Ladle the hot brine over the peppers, maintaining a ½ inch headspace. Remove air bubbles with a bubble remover or spatula. Wipe the jar rims with a clean moist towel. Place the lids and rings on top and tighten the rings until they are fingertip-tight.
Process jars. Transfer the jars to waterbath canner. Make sure the jars are fully submerged with 1-2 inches of water over the jars. Bring the canner to a boil and process for 10 minutes.
Cool. Remove the jars from the canner and let them cool on a towel or cooling rack for 24 hours without moving them. Check the seals, label them, and store them in a cool, dark place for up to a year.
Serve. Enjoy your canned banana peppers on sandwiches, in salads, or as a tangy addition to your favorite dishes.

Notes

For milder peppers, remove the seeds and membranes before slicing.
For a spicier kick, leave some seeds in.

Nutrition

Servings: pint jars

Calories: 154kcal

Author: Katie

I’ve got a serious thing for pickled goodies! Anything with that tangy crunch makes me happy. These banana peppers have the perfect balance of sweet and spicy and liven up almost anything I put them on. I chop them up and toss them on salads, pizzas, and even grilled cheese (don’t knock it ’til you’ve tried it!).

front close up shot of 3 jars of pickled banana peppers.

I’ve even been known to snack on them straight from the jar! (Don’t judge.) The best part is they’re ridiculously easy to make.

Canning Tips

Vinegar Variety: While white vinegar is classic, experiment with apple cider vinegar for a mellower flavor. Just make sure it has 5% acidity for safe canning.
Spice It Up: Love a little heat? Toss a few pepper flakes or a small dried chili pepper into each jar. Want to get fancy? Try adding a bay leaf or a sprig of fresh dill.
Headspace Helper: Use a chopstick or a plastic knife to help release any stubborn air bubbles trapped between the pepper slices. This ensures proper sealing and prevents spoilage. See this article for more on canning safety.
Cooling Zone: Let those jars cool entirely undisturbed! Avoid the temptation to poke and prod them. This allows a good vacuum seal to form.
Label Like a Pro: Remember to label your jars with the date! This will help you keep track of their freshness and ensure you enjoy them at their best.

Key Ingredients and Tools

To make sure your experience goes smoothly, here are a few key things to have on hand:

Waterbath Canner. This is a large pot with a lid and a rack specifically designed for canning. It’s essential for safely processing your jars and ensuring they seal correctly. You can usually find them at kitchen supply stores, hardware stores, or online.
Canning Jars. These are specially designed glass jars that can withstand high canning temperatures. Make sure to use jars designed for canning, not just any old jar you have lying around! You’ll find them in various sizes at most grocery and hardware stores.
Canning Salt. This is pure salt without additives like iodine or anti-caking agents, which can cloud your brine or affect the preservation process. Look for it in the canning or spice aisle of your grocery store.
Vinegar (5% acidity). The acidity of the vinegar is crucial for safe canning and preserving your peppers. Regular white vinegar is perfect, but you can experiment with other types, like apple cider vinegar, as long as they have 5% acidity. You’ll find this with other vinegars in the grocery store.

Having the right equipment and ingredients will set you up for canning success!

Serving Suggestions

Serve with these peppers on sandwiches, burgers, salads, or as part of an antipasto platter.

Troubleshooting and Help

Can I use any pepper for this recipe?

While this recipe is specifically for banana peppers, you can experiment with other types! Remember that different peppers have different heat levels and textures, so your results might vary. Try my pickled jalapeños slices if you want a much spicier kick!

I don’t have a water bath canner. Can I use a different method?

Water bath canning is the safest method for preserving these peppers long-term. While you could technically make refrigerator pickles with this recipe (they’ll last a few weeks in the fridge), I wouldn’t recommend skipping the canning process if you want them to last for months.

My jars didn’t seal! What did I do wrong?

Don’t worry, it happens! There are a few reasons why jars might not seal properly. Make sure your jars and lids are clean and free of any cracks or chips. Also, double-check that you wiped the jar rims clean before putting on the lids and tightened the rings fingertip tight. Sometimes, even with perfect technique, a jar doesn’t cooperate. If you have jars that didn’t seal, store them in the refrigerator and use them within a few weeks.

How long will these canned banana peppers last?

If properly sealed and stored in a cool, dark place, your canned banana peppers should last up to a year. However, for the best flavor and quality, it’s best to enjoy them within six months.

Still have questions about these awesome pickled peppers? Just leave a comment below – I’m happy to help! 😊

Storing Leftovers

Pantry

Once your jars have cooled completely and you’ve checked that they’re properly sealed, store them in a cool, dark place like a pantry or cellar. Avoid storing them in direct sunlight or near heat sources, as this can affect their quality and shelf life.

Can you freeze canned banana peppers?

While you can technically freeze banana peppers, I wouldn’t recommend freezing these canned peppers. Freezing can change the texture of the peppers, making them a bit mushy. Since these are preserved and will last for months in the pantry, there’s no need to freeze them!

So there you have it! Pickled banana peppers for canning is way easier than you might think. Plus, you’ll have a pantry full of tangy goodness that’ll make you the envy of all your friends. (Okay, maybe not all your friends, but definitely the ones who like pickled things.) These peppers are delicious on everything – sandwiches, salads, pizzas…heck, I wouldn’t judge you for snacking on them straight from the jar!

Pickled Banana Peppers (Canning Recipe)