Description
Embark on a flavor-packed culinary journey with homemade canned banana peppers! These vibrant, pickled peppers are the perfect way to add a sweet, tangy, and slightly spicy kick to your favorite dishes. Whether enjoyed straight from the jar or as a zesty topping for tacos and sandwiches, these delightful morsels will elevate any meal. With simple ingredients and easy preparation steps, you’ll have your own batch of zesty delights ready in no time!
Ingredients
Scale
- 1 lb banana peppers
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup filtered water
- 2 tbsp sugar
- 2 tsp pickling salt
- 4 garlic cloves, peeled
- 1 tsp dill seeds (optional)
Instructions
- Wash banana peppers thoroughly and remove stems and seeds if desired. Slice into rings or leave whole.
- In a saucepan over medium heat, combine water, vinegar, sugar, and salt. Stir until dissolved.
- Add garlic cloves and dill seeds to the brine; simmer for 5 minutes to infuse flavors.
- Pack sterilized jars with banana peppers and pour hot brine over them, leaving half an inch of headspace.
- Seal jars tightly and process in boiling water for 10-15 minutes.
- Allow jars to cool completely before storing; let sit for at least 24 hours before enjoying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 25
- Sugar: 3g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg