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I’m excited to share my favorite way to keep banana peppers fresh! This easy recipe lets you enjoy their crisp, tangy taste all year. It’s perfect for both beginners and experts in pickling banana peppers.
This recipe uses ingredients you likely have at home. Just a few steps and you’ll have delicious pickled banana peppers. You can also try it with jalapeños for more variety.
Are you ready to start? Let’s learn how to make these tasty preserves. They’ll add a zesty kick to your meals even when the peppers are out of season!
5 Reasons You’ll Love This Recipe
I’m excited to share this easy canning recipe for banana peppers. It’s great for anyone wanting to save their garden’s bounty. Here are five reasons why you’ll love it:
- Simplicity: This recipe is perfect for beginners. You don’t need fancy equipment or complicated steps.
- Versatility: These versatile canned peppers can jazz up sandwiches, pizzas, and pasta sauces.
- Cost-effective: It’s a budget-friendly way to enjoy your homegrown produce all year round.
- Customizable: Add garlic or small red hot peppers to create your own unique flavor profile.
- No waste: It’s an excellent solution for using up an abundance of garden peppers.
This recipe turns my homegrown produce into a pantry staple. The canned peppers are great for substituting peperoncini in many dishes. Plus, seeing jars of golden peppers on my shelf is unbeatable.
Preserving homegrown produce has become a yearly tradition for me. It’s a simple way to enjoy summer’s taste all year. Try it, and I’m sure you’ll get hooked too!
Exact Ingredients List (+ Possible Substitutes)
I love canning banana peppers, and I’ve got the perfect list for you. Here’s what you’ll need:
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 pound banana peppers
Some recipes also use canning salt and pickle crisp for extra crunch. If you’re looking for banana pepper substitutes, jalapeños work well. For a spicier kick, try adding small red hot peppers.
When it comes to pickling spices, you can get creative. I sometimes use ground mustard instead of mustard seed. But, it might make your brine cloudy. If you’re out of apple cider vinegar, using all white vinegar is a decent substitute.
Remember, the key to successful canning is using fresh ingredients and following the recipe closely. Don’t be afraid to experiment with different pickling spices to find your perfect flavor combination!
Instructions
I love canning, especially pickling banana peppers. First, I clean my jars and lids. Then, I slice the peppers into rings for even pickling.
Next, I mix vinegar, sugar, mustard seed, and celery seed in a pot. I bring it to a boil. This makes a tasty brine for the peppers.
When filling jars, I pack the peppers tightly. Then, I pour the hot brine over them. I leave 1/2 inch of space at the top.
After, I tap the jars to remove air bubbles. I wipe the rims clean before putting on the lids.
For long-term storage, I use water bath canning. I put the jars in my canner for 10 minutes. After cooling for 12-24 hours, I check the seals.
If I make refrigerator pickles, I don’t use water bath canning. I let the jars cool and store them in the fridge. Either way, I get crisp, tangy banana peppers. They’re great for sandwiches, salads, or just snacking!
Tips, Tricks & Storing
I always start with fresh banana peppers for the best results. A good rinse is key to remove any dirt. When it comes to seeds, it’s up to you. Keeping them in or taking them out won’t change the taste much.
For that perfect crunch, I love using pickle crisp. It’s a game-changer for canning safety and texture.
If you’re not using a water bath canner, no worries! Just pop your peppers in the fridge. They’ll stay tasty for up to 3 months. But for long-term storage, I follow USDA guidelines.
It’s crucial to sterilize jars and time the process right. Before storing, I make sure all lids are sealed tight.
Want the best flavor? Let your peppers marinate for at least a week before digging in. Oh, and here’s a neat trick: if you’re out of mustard seed, ground mustard works too. Just know it might make your brine a bit cloudy.
With these tips, you’ll be a canning pro in no time!