{"id":2316,"date":"2021-08-30T09:49:19","date_gmt":"2021-08-30T14:49:19","guid":{"rendered":"https:\/\/crossfieldcollection.com\/recipe\/?p=2316"},"modified":"2021-08-31T09:22:47","modified_gmt":"2021-08-31T14:22:47","slug":"pickled-banana-pepper-rings","status":"publish","type":"post","link":"https:\/\/crossfieldcollection.com\/recipe\/pickled-banana-pepper-rings\/","title":{"rendered":"Pickled Banana Pepper Rings"},"content":{"rendered":"

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Banana Sweet Peppers – <\/strong>1 pound with stem removed (approx)<\/p>\n

Brine Ingredients:<\/strong>
\n3 cups white distilled vinegar
\n2 cups water
\n1 1\/2 tablespoons canning salt
\n1 tablespoon sugar
\nscant 1\/2 teaspoon turmeric<\/p>\n

Prepare canning jars for water bath canning and keep sterilized\u00a0 jars hot.\u00a0 Use new canning lids and rings. (don’t reuse canning lids). Follow recommended USDA method for water bath canning of pickles.<\/p>\n

Wash, de-seed and slice banana peppers into rings into desired thickness. Can add hotter pepper varieties if desired for a mixture of hot and mild pickled peppers. If using hot peppers be sure to wear gloves for protection from the oils in the hot peppers.<\/p>\n

You don’t have to be concerned about getting all of the seeds out but try to remove as many as you can along with the white sections from the pepper. Keeping all of the seeds in is a personal preference. I just try to cut down on the amount of seeds in the jar and so I have more peppers than seeds in jars.<\/p>\n

Make pickling brine using proportions above to pour over peppers and use prepared pint canning jars.<\/p>\n

Bring the vinegar, sugar, salt to a rolling boil in saucepan. Keep brine hot as you fill each jar with rings and brine. Make more brine as needed depending on number of jars to be processed.\u00a0 Brine can be refrigerated and reheated as needed if you are small batching depending on quantity being processed.<\/p>\n

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  1. Add one glove of garlic (crushed to release flavor) in bottom of each jar (optional )before packing with prepared pepper rings.\u00a0 Optional is one teaspoon of chopped garlic if you don’t have fresh cloves.\u00a0 The garlic is totally optional.<\/li>\n
  2. Pour hot brine over peppers to within \u00bd” of the top. Pack tightly since rings will shrink when processed. Leave 1\/2 inch headroom in each jar.\u00a0 Remove air bubbles from jar.<\/li>\n
  3. Wipe off the rim and put lid and ring on.<\/li>\n
  4. Process pints for 10 minutes in boiling water bath.<\/li>\n
  5. Cool completely for at least 12 hours and check for a good seal. Remove band from jars, wash and label jars. Use within one year for best quality and flavor.<\/li>\n<\/ol>\n

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    TIPS FOR MAKING PICKLED BANANA PEPPERS:<\/strong><\/h3>\n

    Follow proper canning procedures and then process in a water bath canner. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed before storing on the shelf.\u00a0 Make sure your banana peppers are fresh and have been rinsed well.<\/p>\n