Print Friendly


slice them however thin or thick you want them…

some folks leave seeds out some like them.. (tip if you leave seeds in the hotter the peppers so if you like mild take em out)

have your jars clean and ready. cut and peel you some cloves of garlic

pack peppers tight


put a peeled clove of garlic in each jar .. then add 1/2 tsp salt and 1/2 tsp alum optional on the alum (if you have tumeric you can add some of that instead of alum but that is optional too.. just for color) for maximum crisp add an 1/8 of a tsp of “pickle Crisp” that you get at the grocery store

Then make your brine in a large pot over high heat, add 7 cups water and 7 cups of white vinegar..let boil.

I added today 3/4 cup of sugar to my brine cause I felt like it and cause the banana peppers I was using were extra hot so I wanted contrast


Turn down to low heat. Fill leaving 1/2 inch head space in jars and wipe clean.. immediately fit with lids and rings..

put into hot water bath for 10 minutes, take out and let set till jars seal… if some did not seal.. put new lids on and put back in water bath… sometimes lids can be bad.


COMMENTS:

Lori Gosnell Perkinsposted to Hey Serena I am getting ready to pickle some banana peppers, but the ones i did last year were mushy. How do I keep them crisp? Thanks!

      • Serena Adkins Ellison that will sometimes happen but you can do a few things to ensure they stay crisp..
        1. you could soak them in a ice water bath 2 hours or more before canning..
        or
        2. you could go to the canning section at Walmart and buy some “crisp” it is on the top shelf and you add that to your brine.. it works good in pickles too..

        Serena Adkins Ellison
        and try to can your peppers right away, after coming in from the garden.. freshest is bestest hahahaa

      • Lori Gosnell Perkins
        Great! Thanks so much! The problem I usually have with canning them as soon as I get in from the garden is that I don’t have enough at one time to can. Thanks again!!!
      •  


        Serena Adkins Ellison
        your welcome but your problem is one even the most seasoned canner like my neighbor Thelma has.. It happens to all of us.. sometimes mine come out beautiful but then I get some that disappoint even with all the necessary precautions.. Good Luck.. =) The thing is when you process them it is hard on them and makes the membrane break down.. but FDA recommends we cook them for so long.. Still yet I know people who cold pack them and water bath only just till sealed.. but it is not a recommended method in today’s Blue Ball Book Standards.


 

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.