Zutaten für Banana Pepper Rings
- 3 pounds banana peppers
- 5 cups white vinegar
- 1/2 cup sugar
- 2 tablespoons canning salt
- 1 1/2 teaspoons alum
- 1 teaspoon turmeric
- 1 cup water
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Zubereitung von Banana Pepper Rings
- Wash and slice peppers into 1/4-inch thick rings. Remove seeds and membranes from hotter peppers if desired.
- Pack pepper rings tightly into clean, sterilized pint jars, leaving 1/2 inch headspace.
- In a medium saucepan, combine vinegar, sugar, salt, alum (if using), and turmeric. Bring to a boil over medium-high heat, stirring until sugar and salt are dissolved.
- Carefully pour the hot vinegar mixture over the peppers in the jars, leaving 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars. Wipe the jar rims clean.
- Place lids on jars and screw on rings fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for accurate timing).
- Remove jars from canner and let cool completely. You should hear a satisfying ‘pop’ as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
53g
Fat
1g
Carbs
9g
