Go Back
Print
Pint jar on its side. Full of banana pepper slices in a pickled vinegar brine.

Canning Peppers In Vinegar Brine: Pickled Pepper Recipe

Have extra peppers and trying to figure out what to do with them? See these tips on canning peppers in vinegar brine! Easy pickled recipe!

Course Canning
Cuisine American
Keyword peppers, canning recipe, pickled peppers, banana peppers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 pint jars

Ingredients

  • 1 lb Banana Peppers washed, seeded, and sliced
  • 3 tsp Mustard Seeds
  • 1 1/4 Cups Vinegar
  • 3/4 Cup Water
  • 3 tsp Sugar
  • 2 tsp Salt
  • 10-12 Garlic Cloves
  • 2 tsp Coriander Seeds
  • 2 tsp Whole Black Pepper Corns

Instructions

  1. Sterilize canning jars and lids in advance with boiling water. This recipe will make 2 full pint jars.

  2. In a medium-sized saucepan, mix water, salt, and sugar. Place pan over medium heat and stir occasionally until the salt and sugar crystals are fully dissolved. When it comes to a boil, add the vinegar, then turn off the heat.

  3. Peel and slice the garlic.

  4. Divide the mustard seeds, garlic, peppercorns, and coriander seeds evenly between the jars.

  5. Fill the jars with sliced banana peppers or peppers of choice. You may need to shake or push the peppers down with the back of a spoon to pack peppers into the jars. Be sure to leave a 1-inch space from the top of the jar.

  6. Pour the very hot brine over the top of the peppers, again leaving about an inch of space on top of the jar. The pepper slices should be completely covered with the vinegar brine.

  7. Use a knife or a canning tool to poke down through the sliced peppers to make sure there are no trapped air bubbles.

  8. Wipe the jar rim to make sure they are free from debris. A great way to do this is with a paper towel.

Canning:

  1. Place the lids on the jars and tighten them with rings. Place the jars in a water bath canner and bring them to a boil. When boiling it will start the processing time. You should keep it at a boil for 10 minutes.

  2. Place a kitchen towel on the counter. Then remove the jars from the water bath and place them on the towel to cool. cool then store in a dark place.

  3. If you will not be storing canned peppers for a long time, you can skip the water bath canning. If you do skip it, you will need to store pickled banana peppers in the refrigerator after they have cooled to room temperature.