Canned Hot Pepper and Banana Pepper Recipes

Updated on September 19, 2017
Right and Left: Hot Pepper Relish; Center: sliced hot peppers
Right and Left: Hot Pepper Relish; Center: sliced hot peppers

Canning peppers is an easy, fun, and frugal way to enjoy summer's bounty year round. They make colorful yummy additions to gift baskets and are a great way to spice up your evening meal. Yes, you could simply buy canned peppers as you need them, but there are many great reasons to spend an afternoon canning your own. Myself, I value feeding my family organic, locally-grown foods as much as possible on a tight budget, and I am continually looking for ways to become more self-sufficient and less reliant on commercial goods. You can easily grow a year's worth of peppers in a small garden or even in pots on a balcony, or you can purchase peppers at the peak of production from your local farmer's market. Each recipe calls for about 2 pounds of peppers, which could easily be purchased for $2.00-$5.00.

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Equipment Needed

  • Water bath canner
  • 6 half-pint jars with lids and rings
  • Medium saucepan
  • Knives and cutting board
  • food processor (optional)
  • Strainer
  • Medium bowl to reserved liquid
  • Canning funnel
  • Measuring spoons
  • Measuring cup

Pickled Hot Peppers

Recipe makes 4-6 half-pint jars, depending how peppers are cut.

You will need:

  • 2 lbs of hot peppers*
  • 1 lb carrots**
  • 2-3 peppercorns, per half-pint jar
  • 2 garlic cloves, per half-pint jar
  • 1/2 tsp salt, per half-pint jar
  • 2-3 coriander seeds, per half-pint jar
  • 2 cups water
  • 2 cups vinegar
  • plastic gloves for handling peppers

*The possible pepper combinations are endless, from simply using jalapenos to using a combination of sweet and hot peppers, like 1 lb Jalapenos, 1/2 lb red, yellow and orange bell pepper, 1/4 lb Habanero, and 1/4 lb Serrano peppers.

Ask ten people how they slice their peppers, and you will get ten different answers. Personally, I like my finely diced. Using the food processor saves my hands and when I add the resulting relish to my food, I get a little bit of heat in each bite instead of a mouthful of hot pepper.

**Using carrots is completely optional, but I think they add a great crunch and are a frugal way to beef up my recipe to stretch my peppers; plus, they add a bit of color that can be hard to match using only peppers. Over a period of weeks, the carrots will pick up the heat of the peppers.


  1. Slice or chop carrots to desired size. Wearing plastic gloves to protect your hands, core peppers and remove seeds. Slice or chop peppers. (If you want diced peppers, you can use a food processor to chop peppers. The peppers shown above were chopped this way.)
  2. Once all your peppers are prepared, bring vinegar and water to a boil in a medium saucepan. Add carrots and boil for 10 minutes. Add peppers and boil another 5 minutes. Strain carrots and peppers, reserving the vinegar and water solution. *Omit this step if using diced carrots of peppers*
  3. Pack peppers and carrots tightly into clean, sterile jars, leaving 1/2 inch head space at the top. Add salt, peppercorns, coriander, and finely chopped garlic to each jar. Pour enough of the reserved vinegar solution into each jar to just barely cover peppers.
  4. Process in water bath canner for 10 minutes.

Peppers come in a variety of colors.  Try to include plenty of yellow and red peppers for a beautiful mixture.
Peppers come in a variety of colors. Try to include plenty of yellow and red peppers for a beautiful mixture.


  • 3 lbs banana peppers
  • 2 medium onions, (optional)
  • 1 tsp salt, per pint
  • 1 tbsp olive oil, per pint
  • 3 cups water
  • 1 cup vinegar

Directions for Making Pickled Banana Peppers

  1. Slice banana peppers and onions thinly. Mix slices together in a large bowl.
  2. Bring 3 cups of water and 1 cup vinegar to a boil in a medium sauce pan. Remove from heat.
  3. Tightly pack peppers and onions into each jar, leaving 1/2 inch of head space. Add 1 tsp and 1 TBSP oil to each pint jar. Add enough of the hot vinegar solution to each jar to barely cover peppers.
  4. Process in water bath canner for 10 minutes.

Equipment Needed

  • Water bath canner
  • 2 pint jars with lids and rings
  • Knife and cutting board
  • Canning funnel
  • Measuring cups and spoons

Sliced pickled banana peppers
Sliced pickled banana peppers

Heat Index Chart for Common Peppers

SHU (Scoville Heat Units)
Bell pepper
Banana pepper, Pimento, Peperocini
100-900 SHU
Poblano pepper
1,000-2,500 SHU
Jalapeno, Hungarian wax pepper, Chipotle
3,800-8,000 SHU
Serano pepper
Cayenne pepper
30,000-50,000 SHU
Habanero pepper
100,000-350,000 SHU

© 2013 Sarah


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    • modern housewife profile image

      Sarah 4 years ago from Indiana

      Great! Thanks a bunch!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 4 years ago from New Delhi, India

      Very nice and interesting hub!

      The banana recipe is something I have never seen or heard, so I am going to try that.

      Thanks for sharing the details!

      Voted up!