How To Can Banana Pepper Rings To Make Pickled Banana Peppers

Over the last several weeks we have received many requests to share our recipe on how to can banana pepper rings.

Although we used a lot of our Hot Banana Peppers to make our famous Hot Pepper Mustard, we continue to have a ton of peppers on each plant.

So now our focus has turned to preserving them by making them into pickled pepper rings.

We primarily use the peppers on sandwiches, nachos and as a pizza topping. However, we also use them when we are making Mississippi Pot Roast instead of pepperoncini peppers.

The pepper rings give the roast a unique flavor. Plus, I know that I will always have them on hand, unlike the pepperoncini peppers.

And if you are new to canning, this is one of the easiest recipes to try! The peppers are canned using the hot water bath method. And that means that you don’t have to use a pressure canner.

How To Can Banana Pepper Rings

The first thing to know is that not all banana peppers are the same. Although they make look similar, there is quite a difference in taste between sweet and hot banana pepper varieties.

Just like the names indicate, one is sweet and one is hot. And for some reason, our garden tends to produce very hot peppers!

However, the canning method for either type of banana pepper rings remains the same.

The only difference is that if you are using hot banana peppers I strongly recommend you use gloves when cutting the peppers. Otherwise your hands will burn and ache for days! And no one has time for that during canning season!

First start by slicing your banana peppers into 1/4-1/2 inch slices. If you like super thin pepper rings, I suggest you use a mandoline slicer.

Then place the vinegar, water and pickling salt in a medium saucepan and heat until boiling.

Pack The Jars

In each sterilized, warm, half-pint canning jar add in 1/2 clove of garlic, 1 1/2 teaspoons mustard seed (optional) and 3/4 teaspoon celery seed (optional). The spices do not alter the safety of the canning recipe so they can be omitted if desired.

Next place the sliced banana pepper rings inside each jar, leaving 1/2 inch headspace.

Ladle the hot brine into each jar, just covering the top of the peppers. Use a plastic utensil and slide it down the inside of the jars to release any air bubbles.

Add additional liquid if necessary, but leave 1/2 inch head space to allow the jars to properly seal. Wipe the rim and then add the lid and ring to finger tight.

Using a jar lifter, lower each jar into a hot water bath canner. Add water until it is 2 inches above the top of the jars. Cover and heat until the water boils.

Hot Water Bath Canning Instructions

Once the water begins boiling, start your timer for 10 minutes (adjusting for altitude as necessary).

Once the timer is up, remove the canner from the heat and remove the lid. Let the jars of pickled banana pepper rings sit in the water for an additional 10 minutes.

Using your jar lifter, remove the jars and place on a thick towel. Let cool for 24 hours and then check the jars to make sure they sealed properly.

If you push on the center of the jar and the lid moves, the jars did not seal. Immediately place those jars in the refrigerator. Store all sealed jars in a cool, dark place for up to 18 months.

Enjoy!

Mary and Jim

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