Pickled Banana Peppers Recipe
This is the best pickled banana peppers recipe - perfectly tangy with a mild kick of heat! Learn how to can delicious, pickled peppers in just a few steps!
Servings: 2 pints
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Ingredients
- 1 pound banana peppers sliced
- 1 cup white vinegar or apple cider vinegar
- 1 cup of water
- 2 tsp salt
- 3 tsp sugar
- 10-12 whole garlic cloves
- 3 tsp mustard seeds
- 2 tsp whole black pepper corn
- 2 tsp coriander seeds
Instructions
- Combine water, salt, and sugar in a saucepan.
- Place over medium heat and stir until the salt and sugar crystals dissolve.
- Bring to a boil, then pour in the vinegar and, after a minute, turn off the heat.
- Place an equal amount of mustard seeds, peppercorns, and coriander seeds into the sterilized jars.
- Fill the jars with sliced banana peppers, leaving 1" of head space.
- Using the funnel, pour the hot brine mixture over the peppers. The brine should completely cover the peppers.
- Use a butter knife to jostle the peppers in the jar and release air bubbles.
- Peel the garlic from the husk, cut it into slices, and add to the jars.
- Wipe the rim of the jars with a damp paper towel.
- Cover the jars with sterilized lids and tighten with rings.
- Process the jars, covered with boiling water, in a water bath canner for 20 minutes.
- Carefully remove the jars from the canner and set on a tea towel to cool to room temperature.
- When the snap lids have "popped", the pickled peppers may be stored in a cool dark place for up to 2 years.
Notes
- Skip aluminum pots when boiling brine. Instead use stainless steel or enamel to avoid metallic flavors.
- Instead of using sliced banana peppers, try pickling them whole.
- For vibrant color, use a mix of yellow and red banana peppers.
- Use filtered or distilled water if your tap water has a strong chlorine taste, which can affect the final flavor.
- Don’t overpack the jars; slightly looser packing lets the brine circulate better and the flavors infuse more evenly.
- If a lid doesn’t seal after cooling, just refrigerate and eat within a few weeks—still delicious!
- Label your jars with the date so you know when to restock your pepper stash.