Hot Banana Pepper Rings

We absolutely love Hot Banana Peppers. They are hot, but not as hot as jalapeños. They leave a nice slow burn in the mouth as opposed to feeling like you have a five alarm fire going off!
They are great on hot dogs, hamburgers, hoagies/sandwiches, omelets, pizza and our favorite, steak! Oh, I forgot, soup and chili! We like to put them in our Ramen soup, delicious … drool.
You’ll need a few items when canning Hungarian hot wax peppers (aka hot banana peppers):

* Lots of Hungarian hot wax peppers
* Pickling Lime to keep the peppers from getting mushy
* spices (this is subjective, add the ones you want really, but here is what we use):
oregano
basil
parsley
salt
black pepper
garlic powder
onion powder
* White vinegar
* boiling water
* clean & sterilized pint sized canning jars and lids
*  water bath canner

First, pick or buy your peppers.

Pick a peck of pickling peppers 🌶

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Next rinse off the peppers. Clean off any dirt.

Wash the peppers

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Next slice your peppers into rings.

Slice the peppers into 1/4 inch rings

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Put the pepper rings into clean sterilized pint sized jars. You can sanitize the jars by boiling them in hot water for about 10 minutes.

Fill the jars with sliced pepper rings

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Add spices and pickling lime to the jars. You can use any spices you want, but here is what I use:

  • ¼ tsp pickling lime (to keep the pepper rings crisp)
  • ½ tsp oregano, parsley, basil, onion powder, garlic powder, salt, and black pepper.

Add spices and pickling lime

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Add vinegar. fill the jar about a third of the way.

Fill the jars about 1/3 with white distilled vinegar

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boil some water.

Boil some water to fill the jars

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Fill the remainder of the jar with boiling water.

Finish filling the jar with boiling water

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Release air pockets trapped in the jar.

Release pockets of air hiding in the jar

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Wipe rims.

Wipe the rim before putting the lid on

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Put lids and rings on jars. Hand tighten, don’t overkill here.

Put the lid and ring on before putting them in the hot water bath

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Process them immediately in a hot water bath. Here is a handy chart:

Recommended process time for Pickled Hot Peppers in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000′ 1,001 – 6,000′ Above 6,000′
Raw Half-pints or Pints 10 min 15 20

Hot water bath for at least 10 minutes

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Use a canning tool to remove the jars from the hot water and move them to the counter. Allow them to cool on the counter for 24 hours. Then check the seals. Any that don’t seal after 24 hours, use or reprocess with a new lid.

Hot banana pepper rings cooling on the counter

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Make your labels and store them until ready to use.

Canning Hungarian Hot Wax Peppers 🌶

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