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You are here: Home / The Pantry / Canning Recipes / Organic Canning: Pickled Banana Pepper Recipe

Organic Canning: Pickled Banana Pepper Recipe

August 6, 2013 by Kristina 13 Comments

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.

Organic Canning: Pickled Banana Peppers

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.

Sliced Banana 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.

Pickling Banana Peppers Steps

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.

Finished Pickled Banana Peppers

Filed Under: Canning Recipes, The Kitchen, The Pantry

Previous Post: « My Harvest So Far – My Organic Garden Update
Next Post: How to De-Kernel Corn: The Easiest and Least Messy Way Possible »

Reader Interactions

Comments

  1. Clairice

    August 8, 2013 at 1:54 am

    I want one

    Reply
  2. rosanne

    September 6, 2014 at 5:31 pm

    Thanks for the recipe. Our garden yielded a multitude of banana peppers and this recipe has helped me. Thanks…

    Reply
    • kristina

      September 11, 2014 at 6:31 pm

      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!

      Reply
  3. Christine

    September 4, 2015 at 12:16 am

    These look yummy. Are they still crispy after processing?

    Reply
    • kristina

      September 15, 2015 at 7:12 pm

      They are wonderful but unfortunately not crispy after processing.

      Reply
  4. Leslie

    August 10, 2016 at 6:07 pm

    How long do you leave them jarred in the brine before they are ready to eat?

    Reply
    • kristina

      August 10, 2016 at 10:19 pm

      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!)

      Reply
  5. Lori

    September 19, 2018 at 3:19 am

    Are they crunchy?

    Reply
    • Kristina

      September 20, 2018 at 2:43 pm

      Unfortunately not so much! I just made a batch of these in teh fridge to keep them crunchy but canned they are not!

      Reply
  6. Terri Phillips

    August 28, 2020 at 6:13 pm

    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?

    Reply
    • Kristina

      August 10, 2021 at 11:41 am

      I usually wait about 6 weeks but you could really eat them right away if you want!

      Reply
  7. Ed

    October 2, 2020 at 6:03 am

    Why the need for sugar in all of the home canned versions of Banana Peppers. Can it be left out ?

    Reply
    • Kristina

      August 10, 2021 at 12:46 pm

      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.

      Reply

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I'm a gluten free, soy free, diary free Mom, urban organic gardener, homesteader, ex-fashion designer and internet marketing consultant, who likes to craft. Who says life's simple?

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