Hot & Sweet Pickled Peppers

Hot and sweet pickled banana peppers are a pantry workhorse. Crisp rings of banana peppers swim in a bright sugar-vinegar brine with a whole clove of garlic tucked into every jar, mellowing the heat and building flavor as the jars sit on the shelf.

The brine skews sweet, which is what makes these different from a straight hot pickle. Three cups of sugar balances the vinegar’s bite so the peppers come out tangy, warm, and a little candied, ideal for piling on Italian subs, scattering over pizza, or chopping into tuna salad.

This is a proper water-bath canned recipe, so the jars are shelf-stable for a year once processed.

Pro Tips

• Wear gloves when slicing, banana pepper oils stick to skin and can sting eyes hours later.
• Leaving seeds in gives more heat and a rustic look. Remove them for a milder, cleaner jar.
• Use only 5% acidity white vinegar as written, lower acidity isn’t safe for canning.
• Run a chopstick or plastic knife around the inside of each jar to release air bubbles before sealing, trapped air causes cloudy brine and weak seals.
• Let jars rest undisturbed 24 hours after processing, then check that every lid has sealed flat before storing.

Variations

• Mix in a few hot cherry peppers or sliced jalapeños for a spicier jar.
• Add a teaspoon of mustard seed or celery seed per jar for a more savory pickle.
• Swap white vinegar for apple cider vinegar for a rounder, fruitier brine.