Food

Pickled Banana Pepper Rings (NCHFP, Canned)

Canned · Condiment · Pantry · Pickled · Vegan · Vegetarian

Pickled Banana Pepper Rings (NCHFP, Canned)
Prep 30 minutes
Cook 10 minutes, plus processing
Serves About 4 pints
Level Easy

Yellow banana pepper rings packed with celery and mustard seed under a boiling cider-vinegar brine and canned. A tested UGA process, and the closest one to a jar of pickled banana peppers.

Untested: not yet made in this kitchen. It is here for the Peppers and Hot Sauce pages and is adapted from the source named in the Notes.

Ingredients

  • 2½ to 3 pounds yellow (banana) peppers
  • 5 cups cider vinegar (5%)
  • 1¼ cups water
  • 5 teaspoons canning salt
  • 2 tablespoons celery seed
  • 4 tablespoons mustard seed

Directions

Key ingredients

Mustard

  1. Wash and rinse 4 pint jars and keep them hot; prepare the lids.
  2. Remove the stem ends of the peppers and slice them into ¼-inch rings. Heat the vinegar, water and salt to boiling in a 4-quart Dutch oven or saucepan.
  3. Put ½ tablespoon celery seed and 1 tablespoon mustard seed in each hot pint jar, then fill the jars with pepper rings.
  4. Cover the rings with the boiling liquid, leaving ½-inch headspace. Remove air bubbles, wipe the rims and apply two-piece lids.
  5. Process pints in a boiling-water canner, raw pack: 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, 20 minutes above 6,000 feet.
  6. Let the jars cool undisturbed for 12 to 24 hours and check the seals. Shake each jar to disperse the spices before using its contents.

Notes

Source Adapted from the National Center for Home Food Preservation, “Pickled Yellow Pepper Rings” (University of Georgia, Elizabeth L. Andress, released March 2003). It makes about 4 pints. It is the closest tested NCHFP recipe to pickled banana peppers or pepperoncini.

A tested process This is a tested process; follow it exactly. Do not change the proportions of vinegar, peppers, vegetables or water, and use only vinegar of 5% acidity.

Processing times by altitude (raw pack, pints) 0 to 1,000 feet: 10 minutes 1,001 to 6,000 feet: 15 minutes Above 6,000 feet: 20 minutes

Handling hot peppers NCHFP: “Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.”

Storage Shelf-stable once processed and sealed; refrigerate after opening.

The dish The Peppers and Hot Sauce section (/hot-sauce/) covers banana peppers, pepperoncini and the tested pepper pickles.

The photo The photograph is a stand-in: a commercial jar of pepperoncini, a close cousin of the banana pepper.