Pickled Banana Peppers

• How to prepare banana peppers for canning.
• Use food safe plastic gloves if you are sensitive to hot peppers.
• Wash banana peppers in cool water.
• Slice off the stem end of the banana pepper and discard the stem.
• To remove the seeds and membrane, insert a small, thin sharp knife in the stem end and with a twisting and scraping motion, scrape the membrane and seeds out of the banana pepper.
• Seeds and membranes can also be left in tact if you would like a more spicy pickled banana pepper.
• Using a sharp knife, slice the banana peppers into 1/4" rings.
• Preparing the pickled banana brine:Use clean 8 ounce canning jars, new lids and clean rings.*
• In each jar place 1/4 of the dry brine ingredients, excluding the sugar. (each jar gets:)
  
• 1 teaspoon canning salt
• 1/2 teaspoon celery seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole peppercorns
• pinch of turmeric
• Combine the vinegar, sugar and water and stir until the sugar dissolves.

How To Pack Banana Peppers for Pickling

• Place the pickling spices in the bottom of the canning jar.
• Add the sliced banana pepper rings to the jar.
• Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space.
• Press the peppers down in the jar and repeat.
• Stop adding peppers when the peppers reach the bottom of the rings on the jar.
  
• Adding pickling brine to the banana pepper jars.
• Pour the brining liquid over the banana pepper rings.
• Use a plastic or bamboo stick to remove any air bubbles from the jar using a poking motion.
• Pour enough brine that the peppers are covered and there is 1/2" head space.
• Clean the rim and add a new lid and a clean ring.
• Finger tighten.

Sous Vide Pickled Banana Pepper Instructions

• Set up your sous vide water bath on a heat safe surface and preheat the water to 140F.
• Place the canning jars or bag in the water. (heat seal bag or use water displacement method)
• Cook for 2 hours.
• Remove from water bath and place on a heat safe surface.
  
• Cool completely and enjoy!

Canning Pickled Banana Pepper Instructions

• Heat canning jars in boiling water.
• Add pickling spices to each jar as instructed above.
• Pack banana peppers as instructed above.
• Bring water, sugar and vinegar to a boil.
• Pour enough brine that the peppers are covered and there is 1/2" head space.
• Clean the rim and add a new lid and a clean ring.
• Finger tighten.
• Process in hot water bath for 10 minutes.
• Remove from water and cool completely on a heat safe surface.