Hey friends, this is Angela from Art of Creation Homestead. Welcome back to my kitchen! Today, I'm excited to share with you a quick and valuable canning recipe: pickled banana pepper rings. If you love those jars from the store, you'll be thrilled to make your own—they're so much better homemade. Let's dive in!
Ingredients and Preparation
For this recipe, you'll need approximately 20 banana peppers. I prefer sweet banana peppers, but feel free to use pepperoncini for a bit of spice or Hungarian wax peppers if you like it even spicier. You can actually use any type of pepper, hot or sweet.
Preparation:
Wash the peppers thoroughly.
Decide whether to seed them. I usually seed them, but it's okay if some seeds remain.
Slice the peppers into rings about 1/4-inch thick.
Packing the Jars:
Pack the pepper rings tightly into hot jars. They will shrink as they pickle.
Leave about an inch of headspace to allow the brine to circulate.
Secret Ingredients
To elevate the flavor, I add a clove of garlic to each jar. Here's a quick tip:
Bruise the garlic by placing the blunt side of a knife on the clove and pressing down with the heel of your hand. This releases the flavor without chopping the garlic.
Making the Brine
Now, let's prepare the brine.
Ingredients:
3 cups white distilled vinegar (avoid apple cider vinegar to keep the flavor focused on the peppers and garlic).
2 cups water.
1.5 tablespoons canning and pickling salt.
1 tablespoon sugar.
0.5 teaspoon turmeric for flavor and a beautiful yellow color.
Process:
Combine the vinegar, water, salt, sugar, and turmeric in a pot.
Bring the mixture to a boil over medium-high heat. Be careful with turmeric—it can stain!
Canning Process
Fill the Jars:
Once the brine is boiling, carefully ladle it over the packed pepper rings, leaving about a half-inch of headspace.
Use a debubbling tool to remove any air bubbles and ensure a good seal.
Wipe the jar rims with a damp paper towel to remove any debris.
Place the canning lids and rings on the jars, tightening them just finger-tight.
Water Bath Canning:
Lower the jars into a water bath canner. Ensure there's at least an inch of water above the jars.
Bring the water back to a boil and process the jars for 10 minutes.
After 10 minutes, turn off the heat and let the jars sit for 5 minutes.
Cooling and Storing:
Carefully remove the jars and let them cool undisturbed for 18-24 hours.
Once cooled, check the seals. If sealed properly, the jars can be stored for up to a year.
Enjoying Your Pickled Banana Peppers
These pickled banana pepper rings are perfect on sandwiches, in salads, or even on pizza. Remember, the hardest part is waiting at least a month for them to pickle properly. Trust me, it's worth the wait—your taste buds will thank you!
Happy canning, and as always, God bless and have a great day!
Hey friends, this is Angela from Art of Creation Homestead. Welcome back to my kitchen! Today, I'm excited to share with you a quick and valuable canning recipe: pickled banana pepper rings. If you love those jars from the store, you'll be thrilled to make your own—they're so much better homemade. Let's dive in!
Ingredients and Preparation
For this recipe, you'll need approximately 20 banana peppers. I prefer sweet banana peppers, but feel free to use pepperoncini for a bit of spice or Hungarian wax peppers if you like it even spicier. You can actually use any type of pepper, hot or sweet.
Preparation:
Wash the peppers thoroughly.
Decide whether to seed them. I usually seed them, but it's okay if some seeds remain.
Slice the peppers into rings about 1/4-inch thick.
Packing the Jars:
Pack the pepper rings tightly into hot jars. They will shrink as they pickle.
Leave about an inch of headspace to allow the brine to circulate.
Secret Ingredients
To elevate the flavor, I add a clove of garlic to each jar. Here's a quick tip:
Bruise the garlic by placing the blunt side of a knife on the clove and pressing down with the heel of your hand. This releases the flavor without chopping the garlic.
Making the Brine
Now, let's prepare the brine.
Ingredients:
3 cups white distilled vinegar (avoid apple cider vinegar to keep the flavor focused on the peppers and garlic).
2 cups water.
1.5 tablespoons canning and pickling salt.
1 tablespoon sugar.
0.5 teaspoon turmeric for flavor and a beautiful yellow color.
Process:
Combine the vinegar, water, salt, sugar, and turmeric in a pot.
Bring the mixture to a boil over medium-high heat. Be careful with turmeric—it can stain!
Canning Process
Fill the Jars:
Once the brine is boiling, carefully ladle it over the packed pepper rings, leaving about a half-inch of headspace.
Use a debubbling tool to remove any air bubbles and ensure a good seal.
Wipe the jar rims with a damp paper towel to remove any debris.
Place the canning lids and rings on the jars, tightening them just finger-tight.
Water Bath Canning:
Lower the jars into a water bath canner. Ensure there's at least an inch of water above the jars.
Bring the water back to a boil and process the jars for 10 minutes.
After 10 minutes, turn off the heat and let the jars sit for 5 minutes.
Cooling and Storing:
Carefully remove the jars and let them cool undisturbed for 18-24 hours.
Once cooled, check the seals. If sealed properly, the jars can be stored for up to a year.
Enjoying Your Pickled Banana Peppers
These pickled banana pepper rings are perfect on sandwiches, in salads, or even on pizza. Remember, the hardest part is waiting at least a month for them to pickle properly. Trust me, it's worth the wait—your taste buds will thank you!
Happy canning, and as always, God bless and have a great day!
