Pickled Banana Peppers (Canning Recipe)

I plant a row of banana peppers every year just to make this recipe. We go through a jar every few weeks, putting them on Italian subs and salads. This makes 4 pints.

What You’ll Need

For milder peppers, remove the seeds and membranes before slicing.

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

Equipment

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

Instructions

Step One: Prepare Jars

Wash the jars with hot, soapy water. Then, add them to a water bath 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.

Step Two: Slice Peppers

Wash the banana peppers and slice them into rings. Discard the stems and seeds according to your preference for heat.

Step Three: Make Brine

Combine vinegar, water, canning salt, and sugar in a large pot. Bring to a boil, stirring to dissolve the salt and sugar.

Step Four: 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 inch of headspace. Don’t be shy about shoving them in there! Pack as tightly as you can.

Step Five: 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.

Step Six: Process Jars

Transfer the jars to a waterbath canner. Make sure the jars are fully submerged, with 1-2 inches of water over them. Bring the canner to a boil and process for 10 minutes.

Step Seven: 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.

Step Eight: Serve

Use on sandwiches, in salads, or as a pizza topping.

Serving and Storage ideas

These can be added to dishes for extra flavor.

• Add them to burgers or hot dogs.
• Try them in a grilled cheese!
• Add them to sub sandwiches.
• Toss them in salads
• Add them to homemade pizza.
• Serve with an antipasto platter.

Questions and Troubleshooting

More Hot Pepper Recipes

• Try my pickled jalapeños slices if you want a much spicier kick!
• For those who think the hotter the better, this habanero hot sauce packs a punch.
• Spicy jalapeño relish can be used anywhere you use classic relish.
• Candied jalapeños, aka cowboy candy, are great on nachos.

Printable Recipe