How To Can Pickled Banana Pepper Rings – An Easy 6 Ingredient Recipe
Canning your own pickled banana pepper rings is a great way to preserve the harvest and add a delicious kick to your meals. With just six simple ingredients, you can have tangy, spicy pepper rings ready to enjoy year-round. Plus, homemade pickled peppers are a great addition to your emergency food supply. In this article, we’ll guide you through the easy process of canning pickled banana pepper rings.
To make pickled banana pepper rings, you’ll need the following ingredients:
1. Banana Peppers
– Choose firm, medium-sized banana peppers for the best results.
– Look for peppers with vibrant color and smooth skin, free from blemishes.
2. White Vinegar
– White vinegar is the most commonly used vinegar for pickling.
– Its mild flavor allows the natural taste of the peppers to shine through.
– Use filtered water or tap water that’s been brought to a boil and then cooled.
4. Pickling Salt
– Pickling salt is free from additives like iodine, which can affect the taste and appearance of your pickles.
– Its fine texture dissolves easily in the brine.
– Sugar helps balance the acidity of the vinegar and adds a touch of sweetness to the pickles.
– You can adjust the amount of sugar to suit your taste preferences.
– Garlic cloves add a savory and aromatic element to the pickled pepper rings.
– Use fresh cloves for the best flavor.
Now that we have our ingredients ready, let’s dive into the step-by-step process of canning pickled banana pepper rings:
Step 1: Prepare the Peppers
– Wash the peppers thoroughly under running water.
– Slice the top off each pepper, removing the stem.
– Cut the peppers into rings of your desired thickness.
– Remove the seeds if you prefer milder pickles.
Step 2: Make the Brine
– In a large saucepan, combine 3 cups of white vinegar, 3 cups of water, and 3 tablespoons of pickling salt.
– Add 2 tablespoons of sugar to balance the acidity.
– Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
Step 3: Add the Peppers and Garlic
– Carefully add the sliced pepper rings and minced garlic cloves to the boiling brine.
– Let the peppers simmer in the brine for about 5 minutes, until they start to soften slightly.
– Stir occasionally to ensure even distribution of the flavors.
Step 4: Sterilize the Jars
– While the peppers are simmering, sterilize your jars and lids.
– Place the jars in a large pot filled with enough water to cover them.
– Bring the water to a boil and let the jars simmer for 10 minutes.
– Remove the jars from the water using jar tongs and let them cool slightly.
Step 5: Fill the Jars
– Take the sterilized jars out of the water and place them on a clean towel.
– Use a slotted spoon to transfer the pepper rings and garlic cloves from the brine into the jars.
– Fill each jar almost to the top, leaving a bit of headspace.
Step 6: Seal the Jars
– Wipe the rims of the jars with a clean damp cloth to remove any brine or food particles.
– Place the sterilized lids on top of the jars and screw on the bands until they are finger-tight.
– Avoid overtightening, as it may interfere with the sealing process.
Step 7: Process the Jars
– Place the filled jars back into the large pot of simmering water.
– Ensure the jars are completely covered by water, with at least 1 inch of water above the jars.
– Bring the water to a gentle boil and process the jars for 10 minutes.
Step 8: Remove and Cool
– Using jar tongs, carefully remove the processed jars from the water.
– Place them on a towel or cooling rack and let them cool undisturbed for 24 hours.
– During this time, you may hear the satisfying “pop” sound, indicating that the jars are properly sealed.
My 2 Cents
Canning pickled banana pepper rings is a rewarding and tasty way to preserve the harvest. Here are a few additional tips to enhance your pickling experience:
– Experiment with different spices and herbs to customize the flavor of your pickles. Mustard seeds, dill, and red pepper flakes can add interesting twists.
– Use canning jars specifically designed for preserving food. Mason jars are a popular choice and are readily available.
– Label your jars with the date of canning to keep track of freshness.
– Store your pickled banana pepper rings in a cool, dark place, such as a pantry or basement.
– Wait for at least two weeks for the flavors to fully develop before opening a jar.
– Once opened, store the remaining pickles in the refrigerator to maintain their crispness and flavor.
Now that you know how to can pickled banana pepper rings, get ready to enjoy the tangy, spicy goodness whenever you crave a little kick in your meals. Happy pickling!