Since there were so many requests for this recipe, I decided to just add it here. I want to remind everyone to please do not forget to use gloves when cutting and handling the cut peppers. If you do not use gloves, you risk getting hot pepper juice in your eye and also on your skin.
I wanted to point out that some of these measurements are estimates. Since I didn’t expect to write up this recipe, and my mother-in-law just basically gave us her notes, I didn’t keep track of everything. These are my best estimates and you may need a little more or less of the vinegar and water mix.
We tried these last weekend and they were delicious! Since we left the seeds in, they’re a little spicy. You will want to experiment to see if you would rather have yours de-seeded or with the seeds left in.
***Added: It has been brought to my attention that some people do not feel comfortable with open kettle canning, which is what this method is, and feel it is unsafe. If you do not feel comfortable using this method and/or feel it’s unsafe, follow the recipe below but after putting on the lids and rings, process the jars of peppers in a hot water bath for 10 minutes. (Many thanks to the reader who pointed this out!)
Canned Banana Pepper Rings
- 8 pint jars, lids and seals
- 8 whole garlic cloves (optional)
- 2 1/2 to 3 lbs. of banana peppers (this is an estimate)
- 4 tsp. salt (you will use 1/2 tsp. per jar)
- 4 tsp. alum (optional – 1/2 tsp. per jar) *see my post about alum
- 7 cups white vinegar (estimate)
- 7 cups water (estimate)
- Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
- Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
- In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
- At the same time, in a small pot of water, place jar lids and rings and bring to a boil.
- Once the rings and lids are boiling, turn on low heat.
- Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 tsp. salt and 1/2 tsp. alum to the peppers. Pour hot vinegar-water mixture over the peppers, leaving 1/4-inch headspace between the rim and the liquid. Remove any air bubbles. Immediately put on the lid and ring to seal.
- Repeat with remaining peppers and jars.
Once the jars start to cool, they will seal.