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Canned Banana Peppers


  • 3 Pounds Banana peppers sliced, seeds removed if you prefer
  • 5-1/4 Cups White vinegar 5% acidity
  • 1 Cup Water
  • 5 Tsp Canning or pickling salt
  • pickle crisp Add to the bottom of each jar before adding the peppers or brine, follow instructions on back of container for size of jars you’re using


  • Wash and Rinse your jars (this recipe should fill 4-6 pint jars); keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.  
  • Wash peppers well and remove stem end; slice peppers into ¼-inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling
  • Place the pickle crisp according to container directions in the bottom of each clean, hot jar. Fill pepper rings in the jars.
  • Cover pepper rings with boiling hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
  • Process in a boiling water canner, as recommended in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.


Sometimes I add pieces of garlic and/or small hot red peppers from my garden to the banana peppers. When I do this, I layer them in the jars along with the banana peppers and then pour the brine over top.