Ingredients: |
Ingredients: 1 lb sweet or hot banana peppers
3 cups cider vinegar, (5%)
2 cups water
3 tsp. pickling salt
3 cloves garlic
3 Tbsp. mustard seed, optional
1 1/2 Tbsp. celery seed , optional
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Directions: |
Directions:Start by filling your water bath canner with enough water to cover the jars by at least an inch. Set it on the stovetop and turn the heat to high. Bring the water in the canner to a simmer (180 degrees F).
Wash the jars, lids, and rings well with hot water and dish soap (Since we are going to process these jars in the canner for more than ten minutes, there is no need to sanitize the jars).
Pack the hot peppers into the jars and add one clove of garlic to each jar. Feel free to push the peppers in a bit and pack them tight in there but make sure to leave about an inch of headspace. If you chose to use Pickling Crisp, now is the time to add it to each jar. Add 1/8 of a teaspoon to each pint jar or 1/16 of a teaspoon to each half-pint jar.
To a small pot, add the vinegar, water, kosher salt, and sugar. Set the pot on the stovetop and turn the heat to medium-high. Bring the mixture to a boil and let it boil for a couple of minutes before removing from the heat.
Ladle the hot pickling liquid over the hot peppers, make sure to leave 1/2 - 1 inch of headspace. Use the bubble remover to remove bubbles by scraping it along the inside of the jar. Then, use a clean, damp paper towel to clean the rim of the jar before centering the lid and closing the jar with the ring finger tight.
Set the jars on the rack of the water bath canner and lower into the simmering water. Cover the canner, turn the heat to high and bring the water in the canner to a boil. Process both half pint and pint jars for 10 minutes. Remember to adjust processing time according to the table below if you live in altitudes above 1,000 feet in elevation.
Once processing time is over, turn the heat off and remove the lid from the canner. Let the jars stay in the hot water for 5 minutes. Use the jar lifter to remove the jars from the canner. Set them on a kitchen towel on the counter to cool completely, undisturbed, overnight.
Before you store your hot peppers, make sure that the jars have sealed by pressing on the center of each lid. If there is no movement there, the jar has sealed. If you find that you have a jar that didn’t seal, you can store it in the fridge to use first or you can try to process it again.
Remove the bands from your jars (because they rust and stick), wipe the jars and store in the pantry or a kitchen cabinet for up to 18 months.
Peppers to use - you can mix a few kinds of hot peppers together in the same jar. In fact, you can use this recipe to can sweet peppers as well. If you only use hot peppers the result will be super spicy. If you want to tone the spiciness down a little bit, you can mix some sweet peppers in there as well.
Slice the peppers however you’d like (or leave them whole if you like and if they fit in the jar). You can choose to leave the seeds or, if you’d like, remove them. The seeds add a lot of heat. For me, the peppers are already too hot so I remove the seeds.
Processing time - remember to adjust the processing time if you live in altitudes above 1,000 feet in elevation according to the table below… |
Personal
Notes: |
Personal
Notes: Notes
The pepper rings will not be as crisp as store-bought banana rings as there are no preservatives in this recipe.
In order to make sure they are as crisp as they can be, only use fresh picked, undamaged pepper rings and be sure that the hot water bath is near boiling when you place the jars in the canner to avoid over processing them.
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This recipe for Pickled Banana Peppers rings is from