I harvested some banana peppers last week – I picked 18 total and I have a TON left on the plants to ripen. Now it’s time to pickle them! I like this recipe because you can calculate the ingredients based on the number of pints you want to create. My 18 peppers filled 4 pint jars.
I used sweet banana peppers but you can use pretty much anything – last year I used Hungarian Wax Peppers (WAY too hot for me), Keep in mind that the amount of peppers needed is an estimate. My suggestion would be to pick the peppers, slice and fill the jars and then calculate the amount of other ingredients accordingly. Also, I always make 1 additional batch of the pickling liquid, I never pack the peppers tight enough in the jars and then don’t have enough pickling liquid.
Organic Canning: Pickled Banana Pepper Recipe
Recipe below is needed PER PINT
3/4 cup organic white vinegar
1/4 cup water
1/8 cup sugar
1/4 tsp tumeric
1 clove garlic
1 tsp pickling salt
Directions:
Are you using hot peppers? If so, get some gloves! I made the mistake last year and my fingers burned for 2 days straight. I’m not kidding – it was really bad!
Prep the peppers by slicing them on the diagonal in 1/4 inch slices. You can either leave the seeds or remove them. Keep in mind that the seeds add heat if you’re using any hot peppers.
Make the pickling liquid in a medium stainless steel, enamel, or nonstick heavy sauce pan by combining vinegar, water, sugar, and tumeric.
Add 1 clove of garlic and 1 tsp of pickling salt to each hot sterilized pint jar and then pack with pepper rings. Leave a 1/4 inch headspace.
Pour hot pickling liquid over the peppers (make sure to maintain the headspace). Wipe jar rims and adjust lids.
Process filled jars in a boiling water canner for 10 minutes (make sure that you start timing when the water has returned to a boil). Remove jars and let cool.
I want one
Thanks for the recipe. Our garden yielded a multitude of banana peppers and this recipe has helped me. Thanks…
I’m so glad Roseanne! I’m always surprised when my peppers produce more than expected – usually they produce less. I had a ton of banana peppers last year and made a ton of these!
These look yummy. Are they still crispy after processing?
They are wonderful but unfortunately not crispy after processing.
How long do you leave them jarred in the brine before they are ready to eat?
Typically I wait 6 weeks for all of my pickled products, however, I have even made these as refrigerator pickles (and actually plan to make a batch this week!)
Are they crunchy?
Unfortunately not so much! I just made a batch of these in teh fridge to keep them crunchy but canned they are not!
Thank you for the recipe! I have a combination of peppers from the garden and I’m excited to eat these. I just canned them today. How long should I wait before I eat them?
I usually wait about 6 weeks but you could really eat them right away if you want!
Why the need for sugar in all of the home canned versions of Banana Peppers. Can it be left out ?
Hi Ed, Sorry for the delay! Sugar in this recipe is purely for taste. As long as the acidity stays the same the peppers should be safe. I am in no means an expert though! Here’s a good blog post on sugar and canning.