PrintPreserve Summer with Tangy Canning Banana Peppers Today!
A delightful recipe for canning banana peppers that captures the essence of summer with a tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 pint jars
- Category: Canning
- Method: Water Bath Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Banana Peppers – 2 pounds
- White Vinegar – 2 cups
- Water – 1 cup
- Sugar – 1/2 cup
- Salt – 1 tablespoon
- Garlic – 4 cloves, sliced
- Black Peppercorns – 1 teaspoon
- Dill – 1 tablespoon, dried
Instructions
- Wash the banana peppers and remove the stems.
- In a large pot, combine vinegar, water, sugar, and salt. Bring to a boil.
- Add the sliced garlic, black peppercorns, and dill to the pot.
- Pack the banana peppers into sterilized jars.
- Pour the hot brine over the peppers, leaving 1/2 inch headspace.
- Seal the jars with lids and process in a boiling water bath for 10 minutes.
- Remove jars and let them cool completely before storing.
Notes
- Ensure jars are properly sterilized to prevent spoilage.
- Adjust the amount of sugar for desired sweetness.
- Store in a cool, dark place for best flavor.
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 10g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg