My two daughters absolutely LOVE pickled banana peppers (I'm not a huge fan but I'll eat 'em on a sandwich or something), I've seen my oldest daughter when she was 10 or 11 years old sit and eat half a jar of them straight out of the jar... I don't know if she still eats them like that or not but I know she still loves them. My younger daughter is almost as passionate about them... so, being the doting mother that I am, and having a bounty of banana peppers, I made a few jars for the girls.
Here's how I did it...
I cut the stem ends off my banana peppers and scooped the seeds out, trying my very best to keep the peppers intact so I could then slice them into rings (they like the rings!)
Then I prepared the brine by mixing
5 cups vinegar (I used white, because the peppers were so lovely and colorful I wanted them to shine through)
1 cup water
4 teaspoons canning and pickling salt
2 Tablespoons sugar
2 cloves garlic (OK, I like the added garlic flavor, so I put in 4 cloves)
I brought the vinegar mixture to a boil, then reduced the heat and let it simmer for 10-15 minutes to allow the flavors to marry and blend... then I removed the garlic cloves. Meanwhile, I prepared my pint canning jars by placing them in a flat pan of boiling water set over two stove eyes. I simmered the lids in boiling water and kept everything hot until I was ready for them.
I loosely packed the banana pepper rings in the hot pint jars.
I ladled the hot brine mixture into the jars, filling the jars and removing any air bubbles... leaving a half inch headspace.
I wiped the rims and tightened the lids on to fingertip tightness.
I processed the jars in a boiling water bath, ensuring they were completely covered with boiling water and processing for 10 minutes.
After processing, I removed the jars with my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar.
Oh, yeah, the girls are gonna LOVE these!
If you notice you have been getting more visitors than usualy its because I keep sending folks over from our facebook group and cheap and frugal. Also from my blog.
ReplyDeletehttp://doingmybestforhim.blogspot.com/
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Thanks Debbie... yes, I have indeed noticed an increase in "traffic" and I certainly appreciate it! Will do the same for you!
ReplyDeleteI love pickled peppers, especially pepperocinis. I made mustard pickles this summer to put on sandwiches, delicious.
ReplyDeleteMmmmm... sounds yummy!!! ~~Granny
ReplyDeleteHow long will the peppers last in the jar?
ReplyDeleteA long time!!!! at least two years, probably much much longer. ~~Granny
Deletehow many jars does this produce?
ReplyDeleteHappyCooker
Happy Cooker, it made 3 or 4 pints. Thanks, ~~Granny
DeleteHow long do you let them cure before eating?
ReplyDeleteI'd give 'em a couple of weeks. ~~Granny
DeleteI just made a batch of these yummy things and its my first attempt to can anything so here it goes! I actually used some peppers I had been harvesting, cleaning and freezing over this past 2 weeks so I could do this with them and they seemed to do really well in the process. Your way of explaining it made it easy and feel like my Great Grandmas were standing in the kitchen teaching me and they would be so proud! I am bringing homesteading back like so many! Thank you for your site!!! I too wanna know how long it needs to sure before trying it or giving it as a gift?
ReplyDeleteThank you so much Jennifer!!!! I'd give them a couple of weeks to "cure" before eating. Keep up the good work, I'm sure your great grandmas are smiling down on you! ~~Granny
DeleteSo a couple weeks I take as TWO am I right? :) Dying to crack these puppies open this week but am happy to wait longer if think I should!
DeleteTwo, yes TWO! LOL! ~~Granny
DeleteI followed this same recipe last summer, except i didnt do the hot water bath. i didnt know to do that, but the hot brine sealed the jars. i have about a bushel out of my garden, the problem is they became soggy. I stored them in my cool dry basement. do you have any idea why they turned sogy?
DeleteThank you :))! Pickles, Okra, and peaches are next yummo!
ReplyDeleteYou GO Jennifer!!!!
DeleteAre they Crisp?
ReplyDeleteNo, not very... it's difficult to get a home canned pickled anything to be crisp like store bought! ~~Granny
DeleteBall crisper granules help! This website is Awesome!!
DeleteAlum is fairly cheap too and you only need like an 1/8tsp for a quart jar so even less for a pint. My pickles this year are crisp and YUMMY because I used alum.
DeleteHow do you use Alum? Do you boil it in the mixture or add it strait to the jar?
Deletei love ball crisp granules...
DeleteI have the ball crisp granules. Now much do you use? I use 1/8 teaspoon in home canned tomatoes. I will make this recipe but would like them crisp. What do you think per pint?
DeleteI have the ball crisp granules. Now much do you use? I use 1/8 teaspoon in home canned tomatoes. I will make this recipe but would like them crisp. What do you think per pint?
DeleteHi Granny: How many cups/pounds/or whatever of banana peppers did you use? Thanks.
ReplyDeleteI think it was 2-3 pounds of peppers. ~~Granny
DeleteHi Granny,
ReplyDeleteIt is great to find your site. I have been canning about 2 years now. I have done all kinds of jams and jellies. They all are great except the stawberry jam. I just can not get the jam firm once set. We use it over ice cream or in cottage cheese. We are getting a lot of banana peppers this year and needed a great way to can them without have to have a bushel. 2 or 3 pounds I can handle out of our small garden. I will be trying this in the next day or two. I have put up dill pickles, corn, dried beans and green beans as well. Oh, tomatos and sauce as well. I get them by the case at the flea market when in season. Once you have had home canned it is hard to go back to store bought. Thanks again for your site. I will be visiting often. Susanne Hawkins, Deland, FL.
I just made strawberry jam and the only batch out of three that thickened enough was made with pectin and i boiled it for 45 minutes while stirring. Recipe said to boil for 1 minute but i kept boiling to consistancy! Also I love this pepper recipe! Its easy and effective :)
DeleteI make freezer jam with my strawberries and have nice thick jam instead of the traditional more "runny" jam. I got my recipe from an amish cookbook and have had great success with it and everybody raves over it and it is sooooooo easy. 4 C Strawberries, mashed (I run mine through the blender) 4 C white sugar (I have used as little as 2 1/2 depending on your tastes) and 1/3 C plus 2 T instant clear jel (I find mine at the local bulk food stores) Mix clear jel and sugar well. Add strawberries and stir until sugar is dissolved. Put into containers and freeze. So easy and quick and turns out great. I have tested boiling a batch verses not boiling and I actually like the non-boiled out of the freezer better so I have stuck with the original recipe and it has saved me time! Hope this helps with next years batch if you get this. :) I am getting ready to try this pepper recipe and doing some hot pepper butter or pepper jelly??
DeleteThanks for the info! I've got a bunch of banana peppers growing in my garden and have decided canning them will be my best bet.
ReplyDeleteDo the banana peppers that you use have a little hottness to them, like the ones they use at Subway sandwich shops? I was hoping to try to make some like that but I grew some banana peppers and they seem very mild. Do you know how to make them hotter? Thanks!
ReplyDeleteThese did, but I bought them from a local farmer... the ones I planted this year are mild too... you can get mild or hot varieties of banana peppers. ~~Granny
DeleteYou could also chop up a jalapeno in the mix to make them hotter.
DeleteWhat people usually call hot banana peppers are actually Hungarian wax peppers. Try looking for those if you want the hot version (or, if you see that name, you'll know what you're getting!).
DeleteCan you use Apple Cider Vinegar instead of white vinegar? My little boy has allergies and I cannot use the white vinegar.
ReplyDeleteThanks,
Kim
Yes, Kim you can use Apple Cider Vinegar instead of white. I often substitute apple cider vinegar because I like the flavor much better. ~~Granny
DeleteDo You have to use the Garlic
ReplyDeleteDONT BOIL YOUR LIDS!! They changed what they use to seal around the edge and several of my friends have lost HUGE amounts of their vegetables and such. It is definately beneficial to put them in warm tap water though. The boiling heat breaks down the polymer they use though.
ReplyDeleteif you wait until the very end and bring it to a boil you can pour it over the peppers and put the lids and rings on and they should seal up. I have only had one not seal up for me last year and I think it was just because I had some stuff I didnt get wiped off the rim before I put the lid on.
ReplyDeleteSome of my banana peppers have turned to a purplish color on them. Is this okay? Also, can I substitute hot peppers and can them the same way? I have a TON of hot peppers on 6 plants. I never expected so much!
ReplyDeleteThanks!
Love this site!
Purplish is perfectly OK! and sure, any kind of peppers would work in this recipe. ~~Granny
DeleteCan I add turmeric to this recipe?
ReplyDeleteSure, add turmeric, sounds GREAT! ~~Granny
Deletethis sounds like a great way to use up peppers but I never saw how many were used or how many jars it produces and what size, pints, half pints?
ReplyDeleteI used 2-3 pounds of peppers... it made 3 pints. ~~Granny
DeleteI followed this recipe exactly. Three questions for you.
ReplyDelete1st - When I put the jars into the boiling water bath, I noticed 2 jars that started letting bubbles out, indicating to me that I did not hand tighten the rings enough. So I grabbed them out of the water and tightened them a little more, and quickly got them back in the water. Will this affect anything?
2nd - I forgot to remove air bubbles in one jar. Will this hurt anything?
3rd - All my jars sealed & look beautiful just like yours, however, the one jar does not have the inch or so of brine by itself at the bottom, with the peppers at the top (as pictured). They seemed to have evenly distributed themselve throughout the jar. Is there a reason for this?
Thanks for your help! I canned 12 pints of hot peppers & banana peppers! My daughter was so excited we did it.
Yay! Sounds like you did great!
Delete1. No nothing bad will happen from tightening the jars.
2. You may have a little more headspace once all the bubbles make it to the top (and they will) but it won't hurt a thing.
3. Evenly distributed is a GOOD thing! It's what I aim for and rarely achieve! They may move around and you may get the liquid in the bottom later, but no worries!
Can I use White Balsamic Vinegar?? It has 6% acidity.
ReplyDeleteThanks so much.
Barbara
Sure Barbara, any vinegar will work as long as it's at least 5% acidity. ~~Granny
Deletehow long will these keep?
DeleteThey will keep at LEAST a year... probably more. ~~Granny
DeleteI too am new to canning. My gramma passed right b4 she was supposed to teach me how to can. I have had success with preserves, sauces and sweet pickled peppers; however I am looking for a pickled pepper recipe that kind of mimics the ones bought at the supermarket. Does this recipe do just that? Also do you have to use the garlic, and if so does it have to be fresh? (only asking b/c i dont have any fresh on hand!)will. Thanks in advance!
ReplyDeleteThese turned out just a little softer than the ones in the store but are quite tasty. You can certainly leave out the garlic, use garlic powder, or whatever your taste prefers! ~~Granny
DeleteThank you so much...wonder if there is a way to keep them crisp....gotta research that one! Will try this recipe out...thank you so much!
ReplyDeleteI am new at canning, this will be my first try, could you explain how the boiling water bath works? Do we boil the water then remove from heat before putting jars in?
ReplyDeleteTo process your jars in a boiling water bath, you start with pouring hot water into your canner (or large pot) several inches deep... then place your filled jars into the canner... the water needs to be about an inch over the top of the jars. If it's not there once you have added all your jars, add more water. Then bring it to a boil with the jars inside and a lid on top. Once it comes to a boil, reduce the heat so it boils more gently for the time required. Once the processing time has finished, turn the heat under the canner off... wait about 5 minutes and remove the jars from the canner (using a jar lifter if you have one, if not, some people use tongs, just be careful not to burn yourself) Set the jars on a rack, folded dish towel or something on the counter to cool and to seal.
DeleteThanks!
ReplyDeleteTry adding a head of dill and an quarter of an yellow onion to the recipe, they are awesome! My uncle would get me a jar and same thing gone in a day. I just made my 1st batch with garden grown peppers and have to wait a few weeks to try them, can't wait!!
ReplyDeleteSomebody may have already asked this, but does the finished product taste sweet? Thanks :)
ReplyDeleteNo, not really... sweet-ISH but not sweet ~~Granny
DeleteI have quart sized jars, not pint sized jars. Is a 5 minute boiling water bath enough time or should I increase that time to accommodate the larger jars? Thank you!
ReplyDeleteMight wanna go a little longer but not much, maybe 10 minutes. ~~Granny
DeleteHi- I am trying canning for the first time. Is there a way to can without the jar lifter, canning equipment, etc.? I was hoping to use a large stock pot and some tongs. I purchased 8 oz. crystal jelly jars with lids and bands. After reading through the comments, I am wondering if my equipment choices are going to work. I have a small garden and am canning my banana peppers and red peppers. Any advice?
ReplyDeleteYou certainly can get started using a large stock pot and tongs. You do need some sort of rack in the bottom of your pot to keep the jars just off the bottom of the pot... you can make one yourself using canning jar lids (just the bands, not the flat part), twist tie enough together to fit inside the bottom of your pot and you're good to go. With this setup you may can any high acid food in your boiling water bath... these items include tomatoes, most fruits, jams and jellies, pickles and relishes. Great for a start to canning. When you are ready to move on to low acid foods (most veggies, meats, soups and stews), you will have to use a pressure canner. Have fun and good luck! ~~Granny
DeleteWe made a run of these recently (July 2012) because we had so many banana peppers and fake jalapeno peppers. We added some peppercorns to the brine and more than two cloves of garlic. We also added pickle crisp to each jar (when you add pickle crisp you have to add less salt to the recipe). We didn't cover jars with water when we processed we just put a little bit of water (about two inches up on each pint jar) in the pot. We tasted them about three weeks later (we couldn't wait any longer) and they were awesome. They were actually crisp!!! Everyone that tried them loved them. They were so great that we are doing another run today (August 25, 2012). Thanks for the recipe! Happy Canning All!!!!
ReplyDeleteCan U use this recipe and put califlower in it with the bannana peppers
ReplyDeleteSure you can! ~~Granny
DeleteI can't wait to try this tonight! I have been canning everything in my husbands garden for the first time this year and having a blast. I am having a problem with the overwhelming vinegar taste it is so strong it takes my breath away I follow the recipe to the exact measurement. What am I doing wrong??
ReplyDeleteMy pot wasn't big enough to cover my pint jars completely with water during processing. About an inch short. Does this matter?
ReplyDeleteAlso, just noticed someone said not to boil the lids. I did...oops. We'll find out in a couple weeks if that matters or not.
Thanks for the recipe.
Brendan, according to the "canning police" it matters, however, according to my experience, it should be fine... I always boil the lids, then reduce them to a simmer until I'm ready for them. I think all will be fine! ~~Granny
DeleteHi, I slice my peppers into rings and THEN pop out the seeds by pushing my thumb or finger through the ring. This might be easier and faster for you. Don't forget to wear gloves! Thanks for the garlic tip!
ReplyDeleteI am a first time pickler. I tried this recipe with jalapeños, banana peppers, and habanero peppers. They all turned out FANTASTIC. We did leave the seeds in the jalapeños, my boyfriend likes them that way. They are ridiculously spicy and delicious. Thanks so much for the recipe!!!
ReplyDeleteI forgot to add, I did four cups white vinegar and one cup of white wine vinegar. Not sure of the difference this makes, but it was very tasty
DeleteSounds yummy! ~~Granny
DeleteYou are awesome. I was prepairing to start my banana peppers but didn't have the jars yet. I made a rough version of your recipe using straight vinegar and placed them in an old pickel jar in the fridge for a few days until I got the jars, hoping they would stop turning colors. To my surprise they tasted amazing and were as crisp as if they were just picked from the plant. I would think they wouldn't last very long that way but I suppose if you ate them soon it could work for the crisping effect. Any advice on this idea?! Thank you so much for your advice, I canned my entire first batch of about 6 different peppers today! I can't wait!
ReplyDeleteActually they would probably last quite a while just doing exactly what you did... my brother usually just pours hot vinegar over his, seals the jars and that's it and his pickled peppers are yummy. It's not an "approved" method, but it's tasty! ~~Granny
DeleteDo these need to "cure" in the pantry or in the refrigerator?
ReplyDeleteIn the pantry, they're shelf stable. ~~Granny
DeleteGranny,
ReplyDeleteThank you so much for posting. I come from a long line of canners but live nowhere close to any of them and there health has prohibited them from being able to verbalize how to can. I thank you for allowing me the opportunity to learn so I will be able to teach my 3 girls. God Bless & keep you and yours!
Sincerely,
Carie
I just made this recipe and had to triple it for 12 pints.
ReplyDeleteHas anyone tried pickling spices in banana peppers? And do they taste good with a 'sweet' taste?
ReplyDeletesherri
Thanks for the tips Granny. I'm fixin' to can for the first time. I'll keep you posted. :)
ReplyDeleteTomato sauce and apple sauce the last two weeks, now apple butter and a sweet friend gave me a bag full of beautiful banana peppers, which I've never tried canning before. Can't wait!!!
ReplyDeleteDear Canning Granny,
ReplyDeleteI canned my first pickles in June of this year and just opened the first jar last night. The taste was sour as desired, but they were terribly mushy! What did I do wrong?
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Can you use sea salt w/iodine in place of the pickling salt? Also how many pints does this recipe make? I just need to break it down for pints. Thank you. CK
ReplyDeletepeppers mushy help
ReplyDeleteWanted to send along a big THANK YOU. A client of mine brought me a huge bag of banana peppers from her garden. So many I didn't even know what to do with them all. Not wanting them to go to waste. Your step by step breakdown was so easy even I could follow it and not flop it up. Thank You, again.
ReplyDeleteSandy try adding some alum.
ReplyDeleteDo you add peppers to boiling mixture or just fill jars with ucooked peppers and add mixture to jars
ReplyDeleteHi there, thanks for sharing your recipe. I have two questions, sorry I'm very new to all this. First, The canning jars I have, don't have the rubber seals, they just have the lids and jars. Can I still use them? Secondly, when you say a hot water bath should cover the bottles completely, do you mean the water should go over the top of the jars, or just to the point of where the liquid and peppers stop? Thanks so much again for any help you can give.
ReplyDeleteThe lids should have a rubber lining around the edges. And yes, the water should go over the top of the jars. ~~Granny
DeleteMy canned banana peppers had an oily green residue at the top when I opened them. Is this normal?
ReplyDeleteDespite using alum, my peppers came up mushy. I believe I ended up using 1/8 tsp in the hot brine.
ReplyDeleteHowever, the mushy peppers weren't floating as if the jar had been properly sealed (the other pints of banana peppers do). (The lid had sealed, though.)
Something else that might have had an effect on this is that I didn't keep the jar in a cool and dark area for a full two weeks.
If you ice your pepper rings for a little while before canning them they won't get as mushy.
ReplyDeletethank you Nicole :)
DeleteI can't believe it but this really does work! I followed this recipe using an ice bath before canning and the peppers were so much better than when I had done it without.
DeleteThank you Granny... God is so good to us, providing us with abundance. Blessings
ReplyDeleteThank you so much I made a batch tonight!!! I tasted the brine and it was yummy!!!!!
ReplyDeleteThis is my first time on here, Im so glad I found your site. I'm trying this recipe tomorrow. I have so many peppers, I didn't realize how many would grow. first garden this year, I just love it. Canned salsa yesterday, came out great. Im pretty new at canning. Wanted to ask what do you think would be better in the peppers the white vinegar or the cider vinegar ???? You said you use the cider a lot because you like the taste better so was just wondering. Thank you in advance, Pamela White
ReplyDeleteEither vinegar will work nicely, I just like apple cider vinegar's flavor better... your choice! ~~Granny
DeleteThank you Granny, Ive found that I just love canning. Im so glad I've found your site. So many good recipes and ideas..And it's something that I use to call my grandma gran or granny. I loved her dearly and miss her every day...So love the name of your site..... thanks again
DeleteFirst off, Thank you very much for the recipe. This was my first time canning and I am a nervous wreck! OK when I put my jars in to wb I brought to boil and put jars In and brought back to boil for 10 min. Then I seen where I was suppose to put the lid on..anx i didnt have the lid on..will this hurt, will mine be OK? Don't want to hurt anyone! :(
ReplyDeleteIf they sealed, they should be just fine, don't worry! ~~Granny
DeleteI pickled some banana peppers and jalapenos tonight. Peaches sound good!
ReplyDeleteMy Mom used to can Banana Peppers when I was very young, I am now 62...I just asked her how she canned them. All she did was to boil red vinegar and poured that over the prepared peppers and then seal the mason jars as you did...She added nothing else. Does sound right? My Mom is 83 and I'm wondering if she might have forgotten some ingredients...thanks for your post. God Bless
ReplyDeleteThis comment has been removed by a blog administrator.
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ReplyDeleteI just did some from a different recipe but it didnt work so i stumbled upon yours. I need to fix these ones but i only have 4 pints and 3 quarts to use. Can i have the time for quarts please? Tia
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ReplyDeleteThanks for the recipe. I grew up in a country home of gardeners and canners,but sadly they are all gone and their knowledge and recipes with them. I have been searching for this recipe for awhile. I have seen many and none of them sounded right.None of them used canning salt or water or sugar. I have a nice batch of peppers to pickle. Thanks so much.
ReplyDelete