Cabbage Stuffed Hot Banana Peppers Canning
Preserve the bold, tangy flavors of summer with this irresistible Cabbage Stuffed Hot Banana Peppers canning recipe! These vibrant peppers are hollowed out and packed with a crisp, salted-and-rinsed shredded cabbage filling, creating a perfect balance of heat and crunch. Infused with a pickling brine made from white vinegar, sugar, and subtle aromatics like garlic, mustard seeds, and celery seeds, these homemade pickled peppers are a flavor-packed addition to charcuterie boards, sandwiches, or even salads. With simple instructions for water bath canning, this recipe ensures your jars stay shelf-stable for up to a year. Whether you're an experienced home canner or trying it for the first time, this recipe turns fresh ingredients into pantry treasures that deliver a zesty bite in every jar.
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Recipe Information
Ingredients
- 20 large Hot banana peppers
- 1 medium head Green cabbage
- 3 tablespoons Kosher salt
- 4 cups White vinegar
- 4 cups Water
- 3 tablespoons Granulated sugar
- 8 whole Garlic cloves
- 2 teaspoons Whole black peppercorns
- 2 teaspoons Mustard seeds
- 1 teaspoon Celery seeds
Instructions
Wash the banana peppers thoroughly. Slice off the tops and use a small spoon or knife to carefully remove the seeds and membranes. Set aside.
Core the cabbage and finely shred it into thin strips using a knife or a mandoline slicer.
Place the shredded cabbage in a large bowl and sprinkle it with the kosher salt. Toss well and let it sit for 20 minutes to draw out moisture.
Rinse the cabbage under cold water to remove the excess salt and drain it thoroughly, squeezing out any additional water with your hands.
Stuff each banana pepper tightly with the salted and rinsed cabbage, pressing down to ensure the filling is compact. Set the stuffed peppers aside.
In a large pot, combine the white vinegar, water, and sugar. Place the pot over medium-high heat and stir until the sugar is completely dissolved. Bring the brine to a gentle boil and then remove from heat.
Into sterilized canning jars, add 1 garlic clove, a pinch of black peppercorns, mustard seeds, and celery seeds for each jar.
Carefully pack the stuffed banana peppers upright into the jars, ensuring they fit snugly but without breaking. Leave about 1 inch of headspace at the top of each jar.
Ladle the hot brine into each jar, fully submerging the peppers while maintaining the 1-inch headspace.
Wipe the rims of the jars clean with a damp cloth, then secure the lids and bands finger-tight.
Process the jars in a boiling water bath for 15 minutes. Adjust processing time if at a higher altitude according to USDA guidelines.
Remove the jars from the water bath carefully and let them cool completely on a towel-lined surface. Check seals after 24 hours; the lids should not flex when pressed in the center.
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within two weeks.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
