Pickled Banana Peppers

Preserve a bountiful banana pepper harvest with this easy water-bath canning recipe. Fresh banana peppers are packed into jars and covered with a simple vinegar, water, and turmeric brine, then processed for 10 minutes. Pickle crisp helps keep the peppers crisp, while the homemade recipe contains no artificial food dyes or unnecessary food additives.

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Prep Time 10

Cook Time 10

Processing time 10

Total Time 30

Course Appetizer, Condiment, Side Dish

Cuisine American, Italian

Servings half pints

Calories 10 kcal

Equipment

Ingredients

2 pounds Fresh banana peppers
2½ cups White vinegar
1½ cups Water
1 tsp Turmeric
1 tsp Canning salt
Pickle crisp

Instructions

Fill the water bath canner and bring to a boil.
Wash the jars, lids, and rings in hot soapy water.
Boil vinegar, water, and turmeric in a saucepan.
Slice the banana peppers into rings.
Pack the peppers into the jars.
Pour the brine into the jars leaving 1/2 inch head space. Use the bubble popper to release any trapped air and adjust head space if necessary.
Add 1/4 tsp of canning salt and 1/8 tsp of pickle crisp to each jar.
Wipe the rims of the jars with a clean dry paper towel.
Place the lids on the jars and tighten the bands finger tip tight.
Lower the jars into the water bath, cover, and process for 10 minutes.
Remove the jars from the water bath to a towel lined cutting board.
Allow the jars to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.

Nutrition

Serving: 0.25cupCalories: 10kcal

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