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When it comes to packing your Zesty Pickled Banana Peppers into jars, presentation and preservation are key. Begin by selecting clean, sterilized jars that are suitably sized for your peppers. Ideally, you should use pint or quart jars—these sizes work well for storing pickled items.

Easy Canning Banana Peppers Wraps

Discover the joy of making Zesty Pickled Banana Pepper Wraps, a vibrant blend of sweet and tangy flavors that's perfect for snacking or entertaining. These wraps feature pickled banana peppers filled with a creamy cheese blend, fresh herbs, and spices, offering a delightful crunch and a burst of flavor in every bite. Learn how to prepare these easy-to-make wraps and bring a taste of homemade pickling into your kitchen. Perfect for parties or as a flavorful addition to meals!
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Ingredients
  

10 large banana peppers, halved and seeded

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup fresh herbs (such as parsley and chives), finely chopped

1/4 cup mayonnaise

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 tablespoon hot sauce (optional, for a kick)

1 pint canning jars with lids

Instructions
 

Prepare the Banana Peppers: Begin by washing the banana peppers thoroughly. Cut them in half lengthwise and carefully remove the seeds. Set them aside in a large bowl.

    Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, fresh herbs, mayonnaise, garlic powder, onion powder, black pepper, and hot sauce (if using). Mix until well combined and creamy.

      Fill the Peppers: Using a spoon or a piping bag, fill each half of the banana peppers with the cheese mixture, packing it in gently to avoid breaking the peppers.

        Pack into Jars: Place the stuffed banana peppers upright in the prepared canning jars. Press them down lightly to ensure they all fit snugly.

          Prepare the Pickling Liquid: In a small saucepan, prepare a simple pickling brine by simmering 1 cup of water, 1 cup of white vinegar, 1 tablespoon of sugar, and 1 tablespoon of salt over medium heat until the sugar and salt are fully dissolved.

            Add Brine to Jars: Carefully pour the hot pickling liquid over the packed banana peppers in each jar, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.

              Seal the Jars: Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight (not too tight).

                Water Bath Canning: In a large pot, bring water to a rolling boil. Gently lower the jars into the water, ensuring they are submerged. Process the jars in boiling water for about 15 minutes to ensure a proper seal.

                  Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. Once cooled, you should hear a popping sound, indicating a good seal. Store the sealed jars in a cool, dark place for at least 2 weeks before consuming, allowing the flavors to develop.

                    Enjoy: Serve your zesty pickled banana pepper wraps as a delightful appetizer, party snack, or tart addition to any meal.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 10 servings