Timothy J Higgins Eva's Note:
These my best estimates and you may need a little more or less of the vinegar and water mix.
My Private Note
Units: US | Metric
- 11.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
- 22.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
- 33.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
- 44.At the same time, in a small pot, place jar lids and boil.
- 55.Once the jars and lids are boiling, turn on low heat.
- 66.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
- 77.Repeat with remaining peppers and jars.
- 8Once the jars start to cool, they will seal.
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Nutritional Facts for Canned Banana Pepper Rings
Serving Size: 1 (2842 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 38.3
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1185.3 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 4.8 g
- Sugars 2.7 g
- Protein 2.3 g
The following items or measurements are not included: