I love banana pepper rings in a salad or on a sandwich so when I was given a bunch of peppers last week I was excited to be able to can some for the winter. Everything that I can put into a jar is one less thing I have to buy processed!
Put your jars in the oven on 200° and start a water bath canner with boiling water before you start slicing the peppers.
Slice the peppers, then begin your brine. Slicing the peppers will take longer than you think and it won’t take the brine long to boil. Once the peppers are sliced I put the lids on to boil and start the brine.
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 tablespoons sugar
- 2 garlic cloves
After the brine has boiled 2 minutes remove the garlic cloves.
Pack the sliced peppers into hot jars leaving 1/2 inch head space.
At this point you can add 1/4 teaspoon of BALL “crisper granulates” to keep them from getting soggy. I don’t, simply because it defeats the whole “no preservatives” concept. Do we really know what that stuff is? If I don’t know what it is, my body won’t either!
Pour the boiling brine over the sliced peppers, leaving 1/2 inch head space. Wipe the rims good with a clean, damp cloth. Place the hot lids and rings on the jars and tighten. Don’t tighten too much or they will “buckle”, I’ve had that to happen. Carefully place the jars in the water bath canner, making sure the jars are covered with water and water bath for 10 mins.
Wait one week before opening. These will remind you of the peppers you can have added to your favorite sandwich at Subway.