Description
Canning banana peppers is an easy and rewarding way to preserve the fresh taste of summer. This vibrant recipe transforms crisp banana peppers into a tangy and slightly sweet condiment that enhances salads, sandwiches, and pizzas. Perfect for both novice and experienced canners, these jars of pickled goodness will add a burst of flavor to your meals and create lasting culinary memories.
Ingredients
Scale
- 2 cups banana peppers (sliced into rings)
- 1 cup white vinegar (5% acidity)
- 1 cup filtered water
- 1 tablespoon pickling salt
- 1 tablespoon sugar
- 4 garlic cloves (peeled)
- 4 sprigs fresh dill
Instructions
- Sterilize jars and lids in boiling water for at least 10 minutes.
- Wash banana peppers, slice off tops, remove seeds if desired, and cut into rings.
- In a large pot, combine vinegar, water, salt, and sugar; bring to a gentle boil.
- Pack sliced peppers into sterilized jars along with garlic and dill.
- Pour hot brine over the peppers, leaving half an inch of headspace.
- Wipe jar rims clean, seal lids tightly, and process in a boiling water bath for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 25
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg