Canned Banana Peppers
Canned banana peppers are a delicious way to add a burst of tangy flavor and satisfying crunch to your meals. Perfect for enhancing sandwiches, tacos, and salads, these vibrant pickled peppers are both sweet and spicy. With just a few simple ingredients and minimal prep time, you can create your own batch to enjoy year-round. Transform your dishes into a fiesta of flavors with this easy recipe!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 2 lbs banana peppers
- 2 cups white vinegar
- 2 cups purified water
- 1/4 cup sugar
- 1 tbsp kosher salt
- 4 garlic cloves, crushed
Instructions
- Wash the banana peppers thoroughly. Remove the tops and seeds for less heat.
- In a saucepan, combine vinegar, water, sugar, and salt; bring to a simmer until dissolved.
- Add crushed garlic to the brine and boil briefly for infusion.
- Sterilize glass jars by boiling them for 10 minutes. Pack the banana peppers into the jars.
- Pour hot brine over the packed peppers until submerged. Wipe jar rims and seal with lids.
- Process jars in boiling water for 10 minutes for an airtight seal.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 20
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg