Pickled Banana Peppers
Crisp, tangy pickled banana peppers with a clean, pepper-forward flavor. A safe, small-batch canning recipe perfect for sandwiches, soups, and snacking.
Servings: 32 servings, makes 4 pints
Equipment
Ingredients
Basic Pickled Banana Peppers
- 2½ to 3 lbs banana peppers
- 5 cups cider vinegar 5% acidity
- 1¼ cups water
- 5 tsp canning salt
Optional (per pint jar):
- 1 Tbsp mustard seed
- ½ Tbsp celery seed
Instructions
- Prepare peppers: Wash peppers, remove tops. If removing seeds, use a chopstick or similar long narrow tool to scrape the seed core out of the peppers before slicing. Slice into ¼-inch rings.
- Make brine: In a saucepan, combine vinegar, water, and salt. Bring to a boil.
- Pack jars: Add optional spices to jars if using. Pack pepper rings tightly into hot, sterilized pint jars, leaving ½ inch headspace.
- Fill & seal: Pour boiling brine over peppers, maintaining ½ inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip-tight.
- Process: Water bath can pints for 10 minutes (adjust for altitude).
- Cool & store: Let jars cool 12–24 hours. Check seals, label, and store for up to 18 months.
Notes
Adding 1/8 teaspoon of pickle crisp to each jar can help keep the peppers crisp after canning.
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 371mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 35mg | Calcium: 12mg | Iron: 0.3mg