Description
Learn how to can banana peppers with easy methods that preserve their flavor and crunch.
Ingredients
- Banana peppers – 2 pounds
- Vinegar – 2 cups
- Water – 2 cups
- Salt – 1 tablespoon
- Garlic – 4 cloves (optional)
- Spices (e.g., dill, mustard seeds) – to taste
Instructions
- Wash the banana peppers thoroughly and remove the stems.
- Prepare the canning jars by sterilizing them in boiling water.
- In a pot, combine vinegar, water, and salt, and bring to a boil.
- Pack the banana peppers into the sterilized jars, adding garlic and spices if desired.
- Pour the hot vinegar mixture over the peppers, leaving about 1/2 inch of headspace.
- Seal the jars with lids and process them in a boiling water bath for 10-15 minutes.
- Remove the jars and let them cool completely before storing them in a cool, dark place.
Notes
- Ensure jars are sealed properly to prevent spoilage.
- Use gloves when handling hot peppers to avoid skin irritation.
- Experiment with different spices for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: canning banana peppers, preserving banana peppers, pickled banana peppers