Our banana peppers have done better than any other plants this year.
- Banana Peppers
- Cloves of Garlic
- Mustard Seed
- Vinegar
- Sugar
Sterilize 2 - pint jars. Keep jars hot until it is time to fill them.
Heat up your lids.
Pickling Juice
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
Bring the vinegar, sugar, mustard seed to a rolling boil.
If you want to remove the seeds do so, I left the seeds in mine.
NOTE: These are banana peppers so it is OK to remove the seeds without gloves.
Whenever dealing with hot peppers ALWAYS remove the seeds using gloves!
1/2 lb banana pepper, sliced cross-ways into rings.
Place 1 clove of garlic in the bottom of the HOT jar.
Pack the jars with peppers leaving 1″ head space; pour hot juice over peppers.
Wipe the jar mouth with a damp cloth to make sure it is clean. Place HOT lids and rings quickly. They will seal as they cool. After they are cool, check them to make sure the lids sealed down (popped).
I did 6 pints (which is 3 of the recipes above) today in less than an hour. 
Dana S. says:
You don’t seal them in boiling water??? Well, apparently you don’t! I’ve canned tomatoes in the oven, but everything else I’ve boiled. You’re assuming the acid in the vinegar and the hot jars will sterilize everything? Sorry I’m asking so many questions here, but I’ve never canned anything this way before!
Kathy says:
I do boil my jars.
I’ve read doing it both ways. Some process in a hot water bath for 5-10 minutes, some just seal. So I called my mother-in-law, she said they’d be fine as long as they sealed. Yes, I think it has something to do with the vinegar.
MamaHen says:
Kathy, what are plans for them? What do you use them for?
Kathy says:
They are GREAT on pizza! I like them in a salad, on grilled cheese, BLTs, subs, and nachos.
Diana says:
I do my jalapenos this way (only I invert them..dont know if that makes a difference). I haven’t had a bit of trouble. I tried the water bath way but it made them softer than I prefer. My ratio was 5 cups of vinegar and 1 cup of water I think.
Katie Fowler says:
How long do you let them pickle before eating them? My dill pickles have to sit 28days after canning. Hubby loves these and our peppers did great this year too. So I want to give this a try, but how long will he have to wait?
Kathy says:
I really can’t remember if waiting was an issue. Sorry.