Get ready to transform ordinary banana peppers into a zesty, tangy condiment that will elevate everything from sandwiches to salads! These homemade pickled peppers are not just a preserve, but a flavor explosion waiting to happen in your kitchen. With just a few simple ingredients and some easy canning techniques, you'll create a versatile, mouth-watering treat that will impress your family and friends and add a gourmet touch to your culinary repertoire.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Preserving
Serves: 4 pints
Ingredients
- 2 pounds banana peppers, sliced
- 2 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black peppercorns
Instructions
- Thoroughly wash and sterilize 4 pint-sized canning jars, lids, and rings by boiling them in hot water for 10 minutes.
- Wash banana peppers carefully under cool running water. Slice peppers into rings approximately 1/4 inch thick, removing stems and seeds if desired.
- In a large stainless steel saucepan, combine white vinegar, water, sugar, salt, garlic powder, and black peppercorns. Bring the pickling liquid to a full rolling boil over high heat, stirring to ensure sugar and salt completely dissolve.
- Pack sliced banana pepper rings tightly into sterilized canning jars, leaving 1/2 inch of headspace at the top of each jar.
- Carefully pour the hot pickling liquid over the peppers, ensuring they are completely covered and maintaining the 1/2 inch headspace.
- Remove air bubbles by gently sliding a clean plastic knife or spatula along the jar's inner edges.
- Wipe jar rims clean with a sterile cloth to ensure a proper seal. Place sterilized lids and rings on jars, tightening rings to fingertip-tight.
- Process filled jars in a boiling water bath for 10 minutes, ensuring jars are completely submerged.
- Remove jars and place on a towel-covered countertop. Allow to cool completely, listening for the satisfying "ping" of sealing lids.
- Check jar seals after 24 hours. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and consume within 2 weeks.
Tips
- Always use fresh, firm banana peppers for the best texture and flavor.
- Sterilize your jars thoroughly to ensure food safety and prevent spoilage.
- Wear gloves when handling peppers to protect your skin from potential irritation.
- For a spicier version, leave some seeds in the peppers or add a few hot pepper flakes to the pickling liquid.
- Allow pickled peppers to sit for at least a week before eating to develop full flavor complexity.
- Store in a cool, dark place and check seals periodically to maintain quality.
- Once opened, consume refrigerated pickled peppers within 2 weeks for optimal taste and safety.
Nutrition Facts
Calories: 10kcal
Carbohydrates: 2g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
