Recipe For Canning Banana Peppers In Oil
Banana peppers are a mild and tangy pepper that adds a little zest to any dish. Canning banana peppers in oil is a great way to preserve them for later use. This recipe is easy to follow, and the results are delicious. Follow this recipe to make your own canned banana peppers in oil.
Ingredients:
- 2 pounds of banana peppers
- 1 1/2 cups of white vinegar
- 1 cup of water
- 1/2 cup of olive oil
- 3 garlic cloves, minced
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 teaspoon of black pepper
Instructions:
- Wash and dry the banana peppers. Cut off the tops and discard.
- Using a small knife, cut a small slit in each pepper. This will help them absorb the oil.
- In a large saucepan, combine the vinegar, water, olive oil, garlic, sugar, salt, and black pepper. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10 minutes.
- While the mixture simmers, pack the banana peppers tightly into sterilized jars.
- Carefully pour the hot vinegar mixture over the banana peppers, making sure to leave 1/2 inch of headspace at the top of the jar.
- Tap the jars on a hard surface to release any air bubbles.
- Wipe the rims of the jars clean with a clean, damp cloth.
- Place the lids and rings onto the jars and tighten them. Do not over tighten them.
- Process the jars in a boiling water bath for 10 minutes.
- Remove the jars from the water and let them cool on a towel. As they cool, you will hear a pop as the jars seal.
- Store the jars in a cool, dark place for up to a year.
That's it! You now have delicious canned banana peppers in oil that can be used in a variety of recipes. They are perfect for adding a little zip to your salads, sandwiches, pizzas, and more. Enjoy!
Meta Description:
Learn how to can banana peppers in oil with this easy recipe that produces delicious and tangy peppers perfect for adding zest to any dish.
Meta Keywords:
banana peppers, canning, oil, recipe, preservation, food, cooking, mild peppers
