Cove Circle Kitchen » Just another food blog

Pickled Banana Peppers


Canned Banana Peppers


Spiced Banana Peppers


2-3/4 lbs banana, jalapeno, or serrano peppers (or combination of these varieties)

6 cups vinegar (5% acidity)

2 cups water

3 cloves garlic, crushed

Ball® Pickle Crisp (optional)


LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties.

COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.

PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball® Pickle Crisp to each jar, if desired.

LADLE hot liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles.

WIPE rim and adjust two-piece caps. Process 10 minutes in a boiling-water canner.

(Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.)

this recipe will be re-written in my own words... just testing my cookbook plugin

Your email is never published or shared. Required fields are marked *



 Email this Recipe