A quick and easy guide on how to pickle peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.
- 2½–3 pound yellow (banana) peppers
- 5 cups cider vinegar (5% acidity)
- 1 ¼ cups water
- 5 teaspoons canning salt
- 2 tablespoons celery seed
- 4 tablespoons mustard seed
- Wash and rinse 4 pint canning jars. Prepare lids and bands according to manufacturer’s directions.
- Wash peppers well and remove the stem end. Slice into rings that are between 1/4 inch to a 1/2 inch thick.
- In a large pan, add the vinegar, water, and salt and heat to boiling.
- Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean jar. Fill with pepper rings.
- Cover the pepper ring with the boiling vinegar mixture, leaving 1/2 inch headspace. Remove air bubbles and adjust the liquid as needed.
- While the rims of the jars clean and adjust the canning lids.
- Process in a boiling water canner, as recommended (see notes).
- Let cool 12-24 hours and check the seals.
- Shake the jars to disperse the spices before using.
Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.
Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.
New to canning? Here’s a great overview on boiling water canning.
- Category: Side
- Method: Canning
- Cuisine: American
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