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
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.