How to Make and Can Pickled Jalapeño and Banana Pepper Rings

If you're a fan of pickled jalapeño and banana pepper rings, why not make them at home? Not only is it a cost-effective alternative to store-bought versions, but it's also a satisfying way to preserve your own garden harvest. Whether you're using fresh peppers from your garden or a local market, this guide will walk you through the simple process of making and canning your own pickled peppers.

Ingredients for Pickled Jalapeño and Banana Peppers

Jalapeño Brine:

3.5 cups white vinegar

1 cup water

1 tablespoon pickling salt (or kosher salt)

Banana Pepper Brine:

3 cups white vinegar

2 cups water

2 tablespoons pickling salt

1 tablespoon sugar

Additional Supplies:

Fresh jalapeño and banana peppers

Sterilized pint jars with lids and rings

Calcium chloride (Pickle Crisp) for added crunch

Canning funnel

Magnetic lid lifter

Water bath canner

Step-by-Step Guide to Pickling and Canning Peppers

1. Prepare the Jars and Brine

Begin by sterilizing your jars in a canning pot filled with boiling water. Let them sit in boiling water for a few minutes to ensure they are completely sanitized. Meanwhile, prepare the brine for both jalapeño and banana peppers by combining the respective ingredients and heating them until just before boiling.

2. Chop the Peppers

Cut the tops off the peppers and remove the seeds. While some people prefer to leave the seeds in, removing them results in a cleaner texture. You can use a crinkle-cut knife for a decorative touch, but a regular chef knife works just as well.

3. Pack the Jars

Carefully remove the sterilized jars from the canning pot and line them up on a clean towel. Pack the pepper rings tightly into the jars, leaving about half an inch of headspace. Be sure not to crush the rings.

4. Add Calcium Chloride for Crunch

To maintain a crisp texture, add a quarter teaspoon of calcium chloride to each pint jar before pouring in the brine.

5. Pour the Brine and Remove Air Bubbles

Use a canning funnel to pour the hot brine over the packed peppers, ensuring that the liquid level is just above the peppers but still leaving headspace. Gently tap the jars to remove any trapped air bubbles.

6. Seal the Jars and Process in a Water Bath

Wipe the jar rims thoroughly to remove any residue. Place sterilized lids on the jars and screw on the rings just until fingertip-tight. Place the jars back into the water bath canner, ensuring they are fully submerged, and process them for 10 minutes (or 15 minutes for quart jars) once the water reaches a rolling boil.

7. Cool and Store

After processing, turn off the heat and let the jars sit in the canner for about 10 minutes before carefully removing them. Let them cool at room temperature for at least 12-24 hours. You should hear a popping sound as the lids seal. Once cooled, remove the rings and check the seals. Properly sealed jars can be stored for up to a year, while unsealed ones should be refrigerated and consumed first.

Enjoy Your Homemade Pickled Peppers!

Your homemade pickled jalapeño and banana pepper rings are now ready to enjoy! Use them to top sandwiches, pizzas, salads, or just enjoy them straight from the jar.
Happy canning!