• Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Then slice the pepper in 1/4 inch slices. You can remove the seeds if you prefer. Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container.
• Add the garlic clove.
• In a small pan add the water, vinegar, salt, celery seeds, mustard seeds, tumeric and sugar. Place over medium-high heat the stir bringing to a boil just until the salt and sugar dissolves.
• Pour the brine over the banana pepper rings and garlic.
• Let cool to room temperature.
• Cover then place the jar in the refrigerator and let it sit for 5 days before eating. If you can wait that long!
• They will last for weeks in the refrigerator.

How to Water Bath Can Pickled Banana Peppers

You’ll Need:

• 1 pint mason jar with lid and ring (or more if doubling the batch)

  A deep pot or water bath canner with a rack

  Canning funnel (optional but helpful)

  Clean towel and jar lifter

Prep:

• Sterilize Your Jar

  Wash your jar, lid, and ring in hot soapy water. Rinse well. Keep the jar hot until ready to use (you can place it in simmering water or run it through a hot dishwasher cycle).

  Make the Recipe as Directed

  Follow the pickled banana pepper recipe exactly through the step where you fill the jar with hot brine and peppers.

  Leave Proper Headspace

  Fill the jar with brine until peppers are fully submerged, leaving ½ inch headspace. Remove air bubbles by gently tapping the jar or using a bubble remover tool. Wipe the rim clean with a damp cloth.

  Seal the Jar

  Place the lid on top and screw the ring on until fingertip tight.

Process:

• Place in Water Bath

  Submerge the jar in a pot of boiling water, ensuring the water covers the top of the jar by at least 1 inch.

  Process for 10 Minutes

  Once boiling, process the jar for 10 minutes (adjusting for altitude if needed: add 1 minute for every 1,000 ft above sea level).

  Cool & Store

  Remove the jar carefully and place it on a towel. Let sit undisturbed for 12–24 hours. Check the seal: the lid should not flex when pressed in the center.