Tangy Banana Pepper Rings
Overview
Cook Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Category: Canning
Servings: Yields 2 pints
Rating: ★★★★★ (3 Reviews)
This delightful recipe for Tangy Banana Pepper Rings brings the vibrant flavor of homegrown peppers right to your kitchen. Unlike store-bought varieties, these tangy treats are made with whatever peppers you have in your garden, ensuring a fresh and flavorful addition to your meals or snacks. With a quick preparation time of just 30 minutes, these pepper rings are perfect for those who want to enjoy the taste of summer all year round.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana peppers | 20 – 30 peppers |
| Vinegar | 1 cup |
| Sugar | 2 cups |
| Canning salt | 2 tablespoons |
| Alum | 1 teaspoon |
| Turmeric | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 226.1 |
| Total Fat | 2.1 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 2392.2 mg |
| Total Carbohydrates | 29 g |
| Dietary Fiber | 15.6 g |
| Sugars | 13.4 g |
| Protein | 7.6 g |
Instructions
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Prepare the Peppers: Begin by thoroughly washing your banana peppers under cold running water. Once clean, slice them into rings, taking care to remove the seeds if desired. The seeds can add bitterness, so this step is optional depending on your taste preference.
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Pack the Jars: Once sliced, pack the pepper rings into sterilized canning jars, ensuring that they are tightly packed but not overly squished. This will help maintain their structure during the canning process.
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Prepare the Pickling Brine: In a medium saucepan, combine the vinegar, sugar, canning salt, alum, and turmeric. Bring this mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved. This vibrant mixture will infuse your peppers with that classic tangy flavor.
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Pour the Brine: Once the brine reaches a rolling boil, carefully pour the hot mixture over the packed pepper rings in the jars, ensuring that all peppers are fully submerged. You should have enough liquid for two pints; if not, simply make a bit more brine using the same proportions.
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Seal the Jars: After filling the jars with the brine, wipe the rims with a clean cloth to remove any residue that could interfere with sealing. Place the lids on the jars and screw on the rings until they are snug but not overly tight.
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Process and Store: Process the jars in a boiling water bath for approximately 10 minutes to ensure proper sealing. Once done, remove them and allow the jars to cool at room temperature. You may hear the satisfying “pop” of the lids sealing as they cool.
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Enjoy Your Pepper Rings: Allow the pepper rings to sit for at least 24 hours before enjoying them to let the flavors meld together. The longer they sit, the better the flavor will become.
Note: In my initial attempts, the first batch ended up a bit mushy, but the second batch turned out perfectly using a mix of green chiles and jalapeños, showcasing how versatile this recipe can be. Feel free to experiment with different pepper varieties to find your perfect flavor combination!
These Tangy Banana Pepper Rings are not only a great addition to your meals but also make for delightful gifts. Enjoy them on sandwiches, burgers, or as a zesty side dish. Happy canning!
