Pickled Banana Pepper Rings
You can use this recipe with almost any pepper that you have. Don’t limit yourself to banana peppers. You can use this same pickling brine liquid to preserve jalapenos, habenaros, cajun belles, cayenne peppers, and more.
- 1 lb of hot peppers
- 3 cups of white vinegar
- 2 cups of water
- 3 teaspoons of pickling salt
- 3 cloves of garlic
- 6 - 7 half pint jars
Adapted from oldworldgardenfarms.com
Make sure to wear gloves when slicing the peppers to prevent burns and irritation
*Prepare canning jars (sterilize and keep warm) and prepare hot water bath.
1. Most important step –If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn’t seem like a lot, but your fingers will burn and ache for hours if you don’t wear gloves.
2. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside.
Pack rings in the jars and then add the hot liquid.
3. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat.
4. Peel and smash the garlic cloves and place them in the vinegar/water mixture.
5. Heat to boiling.
6. Remove skins of garlic and cut each clove in half.
7. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4″ of headspace at the top of the jar.
The peppers float to the top of the jar when heated, but return to the bottom once cooled.
8. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4″ of headspace. Use a plastic utensil to remove any air bubbles – you may need to add additional liquid.
9. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
10. Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.