Canning recipe
Pickled Yellow Pepper Rings
Crisp, tangy yellow banana pepper rings with mustard and celery seed, safely preserved in a boiling-water canner.
25 min.
20 min.
-
4
Easy
Ingredients
- 1183 ml cider vinegar with 5% acidity
- 296 ml water
- 30 g canning salt
- 13 g celery seed
- 36 g mustard seed
Preparation
2. Wash peppers, remove stem ends and slice crosswise into rings about 6 mm thick. Wear protective gloves with hot varieties and do not touch face or eyes.
3. Bring cider vinegar, water and canning salt to a boil.
4. Divide celery and mustard seed evenly among four hot jars. Pack pepper rings firmly without crushing.
5. Cover with boiling vinegar solution, leaving 1.3 cm headspace. Remove air bubbles, recheck headspace, wipe rims and close.
6. Process in actively boiling water: 10 minutes at 0–305 m elevation, 15 minutes at 306–1829 m and 20 minutes above 1829 m. Cool undisturbed 12–24 hours and check seals.
Storage
Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only cider vinegar labelled 5% acidity. Do not reduce vinegar or increase water. Maintain 1.3 cm headspace and adjust processing time for elevation. Wear gloves with hot peppers. Never taste jars with failed seals, bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.