Canned Banana Peppers

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Prep Time 20

Cook Time 25

Total Time 45

Servings 6 pint jars

Ingredients

3 pounds fresh banana peppers
4 cups white vinegar 5% acidity
2 cups water
2 tablespoons granulated sugar
3 tablespoons pickling salt or kosher salt
6 cloves garlic peeled
2 teaspoons black peppercorns
1 teaspoon dried oregano
½ teaspoon red pepper flakes optional

Instructions

Sterilize pint or quart jars by boiling for 10 minutes. Keep hot until ready to fill. Prepare lids according to manufacturer's instructions.
Wash banana peppers thoroughly. Slice off stems and cut into 1/4-inch rings.
In a large pot, combine vinegar, water, sugar, and salt. Bring to a rolling boil, stirring until sugar and salt dissolve.
Pack sliced peppers into hot jars, leaving 1/2-inch headspace. Add garlic, peppercorns, oregano, and red pepper flakes to each jar.
Ladle hot brine over peppers, maintaining 1/2-inch headspace. Remove air bubbles with a non-metallic utensil.
Wipe jar rims clean. Place lids on jars and screw bands on fingertip-tight.
Process in boiling water bath for 10 minutes (pints) or 15 minutes (quarts), ensuring jars are covered by 1 inch of water.
Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.

Notes

Always use vinegar with at least 5% acidity for safe canning. Adjust processing time for altitude above 1,000 feet. Store sealed jars in a cool, dark place for up to one year.