Canning Hot Banana Peppers

Preserve the vibrant heat of summer with this easy and flavorful recipe for Canning Hot Banana Peppers! Perfectly pickled in a tangy brine of white vinegar, sugar, and pickling salt, these peppers are enhanced with aromatic garlic, mustard seeds, and celery seeds for a zesty kick in every bite. Whether you’re a seasoned canner or a beginner, this recipe is straightforward, requiring just 30 minutes of prep and 15 minutes of processing time. Customize the spice level by removing the seeds for a milder touch or keeping them for that bold, fiery flavor. These spicy banana peppers are a delicious addition to sandwiches, salads, or charcuterie boards, and they make a great pantry staple that lasts up to a year. Follow our step-by-step instructions to create a shelf of homemade goodness that will add a pop of heat to your meals all year long!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Hot banana peppers
• 5 cups White vinegar
• 1 cup Water
• 3 tablespoons Granulated sugar
• 2 tablespoons Pickling salt
• 6 whole Garlic cloves
• 2 teaspoons Mustard seeds
• 2 teaspoons Celery seeds

Directions

Step 1

Sterilize 6 pint-sized canning jars and lids in a large pot of boiling water. Set them aside to cool on a clean towel.

Step 2

Wash the hot banana peppers thoroughly. Remove stems, and slice the peppers into thin rings. Discard seeds if you prefer a milder flavor.

Step 3

In a large stainless steel or non-reactive pot, combine white vinegar, water, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.

Step 4

Divide the garlic cloves, mustard seeds, and celery seeds evenly among the sterilized jars.

Step 5

Pack the sliced banana peppers tightly into the jars, leaving at least 1/2 inch of headspace at the top of each jar.

Step 6

Carefully pour the hot vinegar brine over the peppers in each jar, ensuring the peppers are submerged and maintaining the 1/2 inch headspace.

Step 7

Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.

Step 8

Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Make sure the jars are covered by at least 1 inch of water during processing.

Step 9

Carefully remove the jars from the water bath and let them cool completely on a towel or wire rack. As the jars cool, you should hear the lids pop, indicating a proper seal.

Step 10

Check the seals by pressing down on the center of each lid. If it does not flex, the jar is properly sealed. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition Facts

Serving size	(2434.9g)

Amount per serving	% Daily Value*
Calories	708.1

Total Fat 6.5g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 11734.5mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 24.6g	0%
Total Sugars 71.6g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 407.2mg	0%
Iron 10.1mg	0%
Potassium 4501.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.4%

Protein: 11.4%

Carbs: 78.2%