If you love the tangy, slightly spicy crunch of banana peppers, jarring them is a fantastic way to preserve their flavor and enjoy them year-round. Whether you want quick refrigerator pickles or long-lasting canned peppers, this guide will walk you through the simple steps to jar banana peppers at home with ease and confidence.
Why Jar Banana Peppers?
Banana peppers are delicious on sandwiches, salads, pizzas, and more. Fresh peppers only last about a week in the fridge, but jarring them extends their shelf life dramatically. Pickling in vinegar creates a zesty, flavorful condiment, while canning with a water bath preserves them safely for up to a year or more. Plus, home-jarring lets you control the ingredients and customize the spice level to your taste.
What You’ll Need
– Fresh banana peppers (about 2-3 pounds for a few jars)
– White vinegar (5% acidity)
– Water
– Salt (canning or pickling salt preferred)
– Sugar (optional, for balancing acidity)
– Garlic cloves
– Mustard seeds, celery seeds, or other spices (optional)
– Mason jars with lids and rings (pint or half-pint size)
– Large pot or water bath canner
– Jar lifter, funnel, and bubble remover (helpful but optional)
Step 1: Prepare Your Peppers
Start by washing your banana peppers thoroughly to remove any dirt. Inspect them carefully and discard any that show signs of rot or mold. To reduce heat and bitterness, slice off the tops, then remove seeds and cores using a chopstick or your fingers. Slice the peppers into rings about 1/4 to 1/2 inch thick. If you’re handling spicy varieties, consider wearing gloves to protect your skin.
Step 2: Sterilize Your Jars
Sterilizing jars is essential for safe preservation. Wash your jars and lids in hot, soapy water, rinse well, then place the jars in a boiling water bath for 10 minutes. Keep the jars hot until you’re ready to fill them. Simmer the lids in hot water (not boiling) to soften the sealing compound.
Step 3: Make the Pickling Brine
In a large pot, combine vinegar, water, salt, and sugar. The typical ratio is about 2 cups vinegar to 1 cup water, with 1-2 tablespoons salt and sugar to taste. Add garlic cloves and your choice of spices like mustard seeds and celery seeds for extra flavor. Bring the mixture to a rolling boil, stirring to dissolve the salt and sugar completely.
Step 4: Pack the Jars
Using a canning funnel if you have one, pack the sliced banana peppers tightly into the hot sterilized jars, leaving about 1/2 inch of headspace at the top. Add a clove of garlic and a teaspoon of mustard seeds or celery seeds to each jar for flavor if you like.
Step 5: Pour the Hot Brine
Carefully ladle the boiling brine over the peppers, covering them completely and maintaining the 1/2 inch headspace. Use a non-metallic spatula or bubble remover tool to release any trapped air bubbles inside the jar. Wipe the jar rims clean with a vinegar-dipped paper towel to ensure a good seal.
Step 6: Seal and Process the Jars
Place the lids on the jars and screw on the rings until fingertip-tight-don’t over-tighten. Submerge the jars in a boiling water bath canner with at least 1-2 inches of water covering them. Process for about 10 minutes to ensure safety and proper sealing.
Step 7: Cool and Store
Remove the jars carefully and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid; it should not flex up and down. Label your jars with the date and store them in a cool, dark place. Properly canned banana peppers can last up to a year.
Quick Refrigerator Pickled Banana Peppers
If you want a faster option, you can make refrigerator pickles:
– Slice and prepare the peppers as above.
– Pack them into sterilized jars.
– Pour a hot vinegar-based brine over the peppers.
– Seal and let cool to room temperature.
– Refrigerate and wait 2-3 days before eating.
– These will keep for about a month in the fridge and are perfect for immediate use without canning.
Tips for Perfect Pickled Banana Peppers
– Use fresh, firm peppers for the best texture.
– Adjust sugar and spices to suit your taste-some like sweeter pickles, others prefer tangy or spicy.
– Always use vinegar with 5% acidity for safe pickling.
– Removing air bubbles ensures a better seal and prevents spoilage.
– Label your jars with the date for easy tracking.
Jarring banana peppers is a rewarding way to capture their vibrant flavor and enjoy them beyond the growing season. Whether you choose quick refrigerator pickles or traditional water bath canning, these peppers add a delicious zing to many dishes. Happy pickling!