Pickled Banana Pepper Rings

 

Pickled Banana Pepper Rings 

8 pints

Equipment

• 8 Glass pint jars with new lids and bands 
• Water bath canner
• Jar lifter
• Canning Funnel Optional: Helps to reduce spills
• Debubbler (aka bubble remover) Optional: You can use a spatula or butter knife
• Headspace tool
• Clean towels or paper towels
• Large stainless-steel pot
• Sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

  

• 4.5 lb Banana Peppers
• 10 cups White Vinegar
• 2 cups Water
• 1 tsp. Turmeric
• 8 tsp. Canning salt
• 4 T. Sugar
• 4 Garlic cloves Whole
• 1/4 tsp. Pickle Crisp

Instructions

Step One: Harvest or source fresh banana peppers.

Step Two: Wash the peppers.

Step Three:  Slice the banana peppers into rings.

Cut the banana peppers into ¼ inch rings, discarding the ends. I usually push the majority of the seeds out of the rings and discard them as well. Removing them is completely optional, and keeping the seeds will not make the pickled banana peppers spicy.

Step Four: Fill the jars with peppers.

Fill 8 clean pint jars with the sliced banana peppers, leaving ½” of space between the peppers and the top of the jar. 

Step Five : Make the pickling brine.

The remaining ingredients, except for the Pickle Crisp, are combined and brought to a boil in a large, non-reactive pot.  boil for two minutes

Step Six: Add the brine to the jars.

Make sure to leave ½” headspace. 

Step Seven: Add Pickle Crisp (Optional Step).

Add 1/4 tsp. of Pickle Crisp to each jar. Although this recipe is just as delicious without it, I like to add it in to make sure my pickled banana pepper rings come out crunchy.

Step Eight: Remove air bubbles.

.

Step Eleven: Add lids and bands.

Cover the canner with a lid and bring the water to a full rolling boil. Once boiling, process your jars for 10 minutes (adjusting for altitude if needed).

or 

Low-Temperature Pasteurization Treatment

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening 

Modified from https://www.thefromscratchfarmhouse.com/pickled-banana-pepper-rings-easy-canning-recipe/