Pickled Banana Peppers Recipe

These are the best pickled banana peppers because they are easy, crips, spicy and ready in hours instead of days. Canning crisp banana peppers have never been this quick or delicious!
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I use the sous vide method of cooking to quickly pickle banana peppers. The lower temperature ensures the peppers retain their crunch while having the sweet banana peppers pickled in hours instead of days. I have water bath canning instructions for those of you who do not have a sous vide.
Spicy Pickled Banana Peppers Recipe Ingredients:
medium-sized banana peppers, fresh, stem, and seeds removed
canning salt
celery seeds
mustard seeds
peppercorns, whole
pinch turmeric (optional for color)
white vinegar, 5% acidity
water
sugar
How To Pack Banana Peppers for Pickling
Place the pickling spices in the bottom of the canning jar.
Add the sliced banana pepper rings to the jar.
Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space.
Press the peppers down in the jar and repeat.
Stop adding peppers when the peppers reach the bottom of the rings on the jar.
Adding pickling brine to the banana pepper jars.
Pour the brining liquid over the banana pepper rings.
Use a plastic or bamboo stick to remove any air bubbles from the jar using a poking motion.
Pour enough brine that the peppers are covered and there is 1/2" headspace.
Clean the rim and add a new lid and a clean ring.
Finger tighten.
Continue with the canning pickled banana pepper instructions below.
Canning Pickled Banana Pepper Instructions
Heat canning jars in boiling water.
Add pickling spices to each jar as instructed above.
Pack banana peppers as instructed above.
Bring water, sugar and vinegar to a boil.
Pour enough brine that the peppers are covered and there is 1/2" head space.
Clean the rim and add a new lid and a clean ring.
Finger tighten.
Process in hot water bath for 10 minutes.
Remove from water and cool completely on a heat safe surface.