Description
Learn how to can banana peppers to preserve their delicious flavors and enjoy them year-round.
Ingredients
- Banana peppers – 2 pounds
- Vinegar – 2 cups
- Water – 2 cups
- Salt – 1/4 cup
- Garlic cloves – 4, peeled
- Sugar – 1 tablespoon (optional)
Instructions
- Wash the banana peppers thoroughly and remove the stems.
- Slice the peppers into rings or leave them whole, depending on your preference.
- In a large pot, combine vinegar, water, salt, and sugar (if using) and bring to a boil.
- Add the garlic cloves to the boiling mixture.
- Pack the banana peppers into sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
- Seal the jars with lids and process them in a water bath for 10-15 minutes.
- Remove the jars and let them cool completely before storing them in a cool, dark place.
Notes
- Ensure all jars and lids are properly sterilized before use.
- Adjust the amount of salt and sugar according to your taste preferences.
- Allow the canned peppers to sit for at least 2 weeks for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 1g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: canning banana peppers, preserving banana peppers, pickled banana peppers