Canning Hot Banana Peppers
Preserve the vibrant heat of summer with this easy and flavorful recipe for Canning Hot Banana Peppers! Perfectly pickled in a tangy brine of white vinegar, sugar, and pickling salt, these peppers are enhanced with aromatic garlic, mustard seeds, and celery seeds for a zesty kick in every bite. Whether you’re a seasoned canner or a beginner, this recipe is straightforward, requiring just 30 minutes of prep and 15 minutes of processing time. Customize the spice level by removing the seeds for a milder touch or keeping them for that bold, fiery flavor. These spicy banana peppers are a delicious addition to sandwiches, salads, or charcuterie boards, and they make a great pantry staple that lasts up to a year. Follow our step-by-step instructions to create a shelf of homemade goodness that will add a pop of heat to your meals all year long!
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Recipe Information
Ingredients
- 2 pounds Hot banana peppers
- 5 cups White vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 2 tablespoons Pickling salt
- 6 whole Garlic cloves
- 2 teaspoons Mustard seeds
- 2 teaspoons Celery seeds
Instructions
Sterilize 6 pint-sized canning jars and lids in a large pot of boiling water. Set them aside to cool on a clean towel.
Wash the hot banana peppers thoroughly. Remove stems, and slice the peppers into thin rings. Discard seeds if you prefer a milder flavor.
In a large stainless steel or non-reactive pot, combine white vinegar, water, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
Divide the garlic cloves, mustard seeds, and celery seeds evenly among the sterilized jars.
Pack the sliced banana peppers tightly into the jars, leaving at least 1/2 inch of headspace at the top of each jar.
Carefully pour the hot vinegar brine over the peppers in each jar, ensuring the peppers are submerged and maintaining the 1/2 inch headspace.
Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Make sure the jars are covered by at least 1 inch of water during processing.
Carefully remove the jars from the water bath and let them cool completely on a towel or wire rack. As the jars cool, you should hear the lids pop, indicating a proper seal.
Check the seals by pressing down on the center of each lid. If it does not flex, the jar is properly sealed. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11695 mg | 508% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 71.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3735 mg | 79% | |
*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.
