Pickled Banana Peppers

The end of summer is fast approaching, I have been lazy about harvesting my banana peppers this year. Fortunately for me I only planted three plants or I would have been inundated with banana peppers. Today, I took a quick 10 minutes out of my morning chores here on the homestead to get the peppers off the plants before the bugs get to them.

As you can see by the picture, I let the peppers get a bit larger than I wanted. My original plan was to pickle them whole, but instead I had to cut them into rings. If you have peppers that you want to pickle whole, simply make a few small slices along the sides of the whole peppers to allow the pickling liquid to get inside the pepper and process them just as I have for the banana pepper rings.


Getting Everything Ready (Mise En Place)

The use of vinegar in this recipe makes the banana pepper rings a high acid food so we will use a water bath canner to can our banana peppers. In addition to the water bath canner you will need four pint jars, lids, and rings. If you haven't cleaned yours jars, then do so before you get started. Once your jars are clean we are going to sterilize them. Fill your water canner about ¾ full with water and put on the stove and set it on high. I like to go ahead and sterilize my jars and set them aside on my racks just before I add my ingredients.

Once the water in your water bath canner or stockpot begins to boil, reduce the heat until the water simmers and using your jar tongs place no more than 3 pint jars in your water bath canner or stockpot at a time and leave for 30 seconds to sterilize the jars then remove to a rack to cool. If you do not have a metal rack, a bath towel folded in half to protect the counter will work, however be careful not to knock the jars onto the floor. At this point I also sterilize my funnels and other equipment by dipping them into the water and placing them on my canning racks with the jars. When you are ready to can your banana peppers, take a small saucepan and fill with water and set it on high and heat it just until it starts to boil. Turn off the heat and add your rings and lids.

Pickled Yellow Pepper Rings

2 1/2 to 3 pounds banana peppers
5 cups cider vinegar (5%)
1 1/4 cups water
4 tablespoons mustard seeds
2 tablespoons celery seed
5 teaspoons canning salt

Wash peppers well and remove the stem end of the pepper then slice the peppers in 1/4-inch thick rings. Place 1/2 tablespoon of celery seed and 1 tablespoon mustard seed in the bottom of each clean and sterilized pint jar. Then fill the jars with the sliced pepper rings.

Combine vinegar, water, and pickling salt in a small saucepan and bring to a boil, then remove from the heat. Make sure the pickling salt is throughly dissolved. Add the pickling liquid to the jars leaving 1/2-inch headspace. Remove any air bubbles and adjust headspace as necessary. Wipe the rims of the jars with a damp paper towel and add lids and rings.

Water Bath Processing

AS mentioned earlier, because the banana pepper rings are to be pickled in a vinegar solution they are considered a high acid food. Therefore, we will process them in a water bath canner. According to the USDA Canning Resource Guide, banana peppers in pints should be placed in a boiling water bath canner with at least 2 inches of water above the tops of the jars for 10 minutes (if you live at altitude 0 - 1000ft), 15 minutes (if you live at altitude 1001 - 6000ft), and for 20 minutes (if you live at altitudes greater than 6000ft above sea level).

Conclusion

As with all pickled vegetables, allow the banana peppers o sit for a minimum of three weeks before opening the jars. Most pickled vegetables are better after they have been allowed to sit undisturbed for 4 to 8 weeks. This allows the vinegar to penetrate the entire vegetable, in addition it allows the vinegar to become infused with the flavor and or heat of the pepper. If you decided to pickle your banana peppers whole, remember to make a small slice on each side of the pepper to allow the pickling fluid to enter into the pepper making for a nice pepper sauce. It is also important to let whole peppers age longer as it takes more time for them the become completely pickled.

So I hope your family will enjoy these banana pepper rings as much as ours does. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.


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