Description
This easy pickled banana peppers recipe is tasty and perfect for first-time picklers and canners. You can make hot banana peppers by adding jalapenos or pepperoncini to this recipe!
Ingredients
Scale
- 2½ pounds banana peppers
- 5 cups apple cider vinegar (5% acidity)
- 1¼ cups water
- 5 teaspoons pickling salt
- 2 tablespoons celery seed
- 4 tablespoons mustard seed
Instructions
- Wash and sterilize canning jars, lids, and screw bands. Keep jars hot until use.
- Wash peppers and cut off the stems. Slice peppers into ¼ to ½ inch slices.
- In a saucepan, combine the cider vinegar, water, and salt and bring to a rolling boil.
- Add ½ tbsp celery seed and 1 tbsp mustard seed into the bottom of each clean, hot jar. Fill jars with sliced banana pepper rings.
- Cover the sliced peppers with boiling water, leaving ½ inch headspace at the top of the jar.
- Remove air bubbles using a sanitized spatula. Wipe the rims of the jars and apply the lids and screw bands.
- If not canning the peppers, allow them to cool to room temperature and then place them in a refrigerator and allow them to marinate for a week. Consume pickled banana peppers within a month.
- If canning, process the jars in a boiling water bath canner for 10 minutes at an elevation less than 1,000 feet and 15-20 minutes at elevations above 1,000 feet.
Notes
Optional: For spicy peppers, substitute 1 pound of banana peppers for jalapenos or pepperoncini peppers.
- Prep Time: 30 minutes
- Pickling Time: 24 hours
- Cook Time: 20 minutes
Nutrition
- Serving Size: 30g
- Calories: 5kcal
- Sodium: 270mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 0.3g