Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide. Rockridge Press
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Process for 5 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Pickled Banana Peppers
If you can keep everyone from snacking on these straight out of the jar, they make a wonderful topping for hot dogs, burgers, and sub sandwiches. They’re also great to use on steaks, as a pizza topping, or in salads. This recipe works equally well for bell peppers. Use red, orange, yellow, or a combination of colors to get the best flavor, as green bell peppers aren’t quite sweet enough.
| • 1 pound banana peppers• 4 cups white vinegar• 1¼ cups granulated sugar | • 1 teaspoon mustard seed• 1 teaspoon celery seed• 4 half-pint jars, lids, and bands |
1. Remove the stems, cores, and some or all of the seeds from the peppers, and slice into ½-inch rings.
2. Place the pepper rings into a small bowl filled with ice and water to crisp them up.
3. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
4. In a saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.
5. Divide the peppers evenly between the jars.
6. Pour enough of the hot pickling juice into the jars to leave ½ inch of headspace.
7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Pickled Jalapeño Peppers
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