Banana Pepper Rings (Canning Tutorial) Someone commented on how to keep them from being too soft: Soft Peppers - to avoid that keep liquid at a boil as you fill jars , have lids soaking in hot to boiling water. immediately put lids on and set jars at room temperature they will seal themselves. wait at least 2 weeks to eat and if possible refrigerate just before eating
Sweet and sour pickling recipe. I didn't use this for banana peppers and I canned them instead of making refrigerator pickles. I also added a couple of hot peppers which makes them spicy sweet and sour and used this to can pickles and pickled squash.
Like her note about keeping peppers crisp. Keep brine boiling while placing in jar and put top on immediately. No boiling water bath. Note to self: slice and refrigerate peppers in ziplock bag until ready to add to jars. ADD red pepper flakes to this recipe. Awesome!!!