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Crunchy Pickled Banana Peppers

Close-up of a glass jar filled with sliced, crunchy pickled banana peppers in a yellow brine.
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Learn how to make crunchy pickled banana pepper rings using Ball canning guidelines for a delicious sandwich and pizza topping.

Ingredients

Scale
  • 4 pounds banana peppers
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup pickling salt
  • 1/4 cup granulated sugar
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon dill seed (optional)
  • 1 teaspoon mustard seed (optional)
  • 1 teaspoon celery seed (optional)
  • 1 teaspoon whole peppercorns (optional)

Instructions

  1. Wash and slice banana peppers into 1/4-inch rings. Remove seeds and membranes if desired.
  2. In a large pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
  3. Add optional spices to the bottom of sterilized canning jars.
  4. Pack pepper rings tightly into the jars, leaving 1/2-inch headspace.
  5. Ladle the hot brine over the peppers, maintaining the 1/2-inch headspace. Remove air bubbles.
  6. Wipe jar rims clean and place lids and rings on jars.
  7. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  8. Remove jars from the canner and let them cool completely on a towel-lined counter. Check seals.

Notes

  • For extra crunch, you can add a grape leaf or a piece of horseradish root to each jar.
  • Adjust the heat by adding more or fewer red pepper flakes.
  • Allow peppers to pickle for at least 2-3 weeks for best flavor.

Nutrition

Find it online: https://cutcooktaste.com/pickled-banana-peppers/