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–+ servings
front close up shot of one jar with another edge of the jar in the background.
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Pickled Banana Peppers for Canning

A vibrant and tangy condiment perfect for adding a zesty kick to sandwiches and salads.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Pantry Staple
Keyword: pickled banana peppers for canning, Summer
Servings: 4 pint jars
Calories: 154kcal
Author: Katie

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

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.
    overhead 2 image collage of lids in pot and jars in canner.
  • 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.
    overhead 2 image collage of jars being filled.
  • 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.
    overhead 3 image collage of jars been debubbled, rims wiped, and lids fastened.
  • 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

Calories: 154kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3528mg | Potassium: 635mg | Fiber: 8g | Sugar: 11g | Vitamin A: 773IU | Vitamin C: 189mg | Calcium: 82mg | Iron: 2mg