Canned Banana Peppers
Canning is easier than you think! My garden has exploded with hot banana peppers and they're going to go bad if I don't make them snack-worthy soon. Pickling peppers creates a crunchy topping that's awesome for adding to pizza, tacos, chicken and many other dishes.
What you'll need: Makes 2 pint (16oz) jars
1 pound whole banana peppers (about 15-20 varied sizes)
3 cups white vinegar
2 cups water
2 Tbsp pickling salt
1 tsp kosher dill pickle seasoning
How to make it:
Wash the jars, seals and lids in hot soapy water. Set them in a 9x13 baking dish fill with water about 1 inch high. Place the jars top/open side down. Turn the oven on to 225 F and let them rest in the oven for about 10 minutes. This will help soften the rubber to create a tight seal.
Make the brine. In a large saucepan, pour in the vinegar, water, pickling salt and the dill pickle seasoning. Bring to a rolling boil for 5 minutes.
In the meantime, wash, seed and slice your peppers.
Grab the 9x13 and dry the jars with a clean towel.
Fill the jars with the sliced peppers. Then pour the brine into the jars until there's about a half inch of space at the top.
Wipe the glass rim dry, then place the seal and lid on tight.
Flip over onto a towel and let rest for 30 minutes. This will help encourage a tight seal.
Place in the fridge for 24 hours before opening and enjoying.
This is without a hot water bath, so by skipping that step, these will be good for up to 3 months in the fridge