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5-Min Canning Banana Peppers Treats

Discover the joy of making zesty pickled banana peppers with this easy guide! Perfect for adding a flavorful kick to your dishes, these pickles balance tanginess and sweetness. Learn about the benefits of banana peppers, including their mild heat and nutritional advantages. The article provides essential tips on ingredients, preparing jars, and pickling techniques to ensure your homemade treat is delicious and well-preserved. Elevate your meals with this vibrant condiment!
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Ingredients
  

1 pound banana peppers, sliced into rings

2 cups white vinegar

1 cup water

3 tablespoons sugar

2 tablespoons kosher salt

1 teaspoon black peppercorns

1 teaspoon coriander seeds

4 cloves garlic, peeled and smashed

1 teaspoon dried oregano

1 bay leaf

Optional: 1-2 sliced jalapeños for extra heat

Instructions
 

Prepare the Jars: Start by sterilizing your canning jars and lids in boiling water for about 10 minutes. This is essential to ensure your canned treats stay safe to eat.

    Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, coriander seeds, garlic, oregano, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely.

      Pack the Jars: Place your sliced banana peppers into the prepped sterilized jars. If you're using jalapeños for extra heat, add them in with the banana pepper rings.

        Fill with Brine: Once the brine has come to a boil, pour the hot mixture over the packed peppers, ensuring they are completely submerged. Leave about ½ inch of headspace at the top of each jar.

          Seal and Cool the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Secure the lids onto the jars tightly. Allow the jars to cool to room temperature before transferring them to the refrigerator.

            Pickling Time: For the best flavor, let the banana peppers marinate in the brine for at least 24 hours before consuming. They can last in the fridge for several weeks.

              Prep Time, Total Time, Servings: 10 mins | 4 hours (includes cooling time) | 4 pint jars