Sweet, Spicy, and Southern to the Core: Canned Banana and Jalapeño Peppers
If you’ve ever grown banana or jalapeño peppers and found yourself with a bumper crop, this is the recipe you want tucked in your apron pocket. It’s bold. It’s tangy. It’s sweet with just the right kick. And let me tell you—these peppers are downright addictive with a big pot of beans and some skillet-fried potatoes.
This homemade canned pepper mix isn’t just for preserving the harvest—it’s a family tradition in a jar. The blend of sweet banana peppers and spicy jalapeños, simmered in a savory-sweet bath of vinegar, ketchup, sugar, and peanut oil? It’s like Southern sunshine sealed up for whenever you need it.
Now tell me: Are you team bologna sandwich, or do you go for cornbread and beans with your pickled peppers?
Ingredients You’ll Need
This recipe makes several jars, depending on how you pack them, and keeps beautifully for months.
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2 pounds banana peppers, sliced into rings
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1 pound jalapeño peppers, sliced into rings (remove seeds for less heat)
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2 cups white vinegar
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2 cups sugar
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2 cups peanut oil
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2 cups ketchup
🔥 Want it spicier? Leave the seeds in the jalapeños and add a few red pepper flakes for good measure.
How to Can Banana and Jalapeño Peppers
This recipe is a refrigerator-style pickle or a candidate for water bath canning if you want to store jars long-term. Here’s how it all comes together:
1. Slice and Prep the Peppers
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Rinse your banana and jalapeño peppers thoroughly.
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Slice into rings—thin slices work best for sandwich toppers, thicker if you like a crunch.
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(Optional: remove seeds from jalapeños for less heat.)
2. Prepare the Brine
In a large saucepan, combine:
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2 cups vinegar
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2 cups sugar
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2 cups ketchup
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2 cups peanut oil
Bring the mixture to a gentle boil, stirring until the sugar dissolves completely. Reduce to a low simmer.
3. Fill the Jars
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Pack the sliced peppers into sterilized pint jars, leaving about ½ inch of headspace.
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Carefully ladle the hot liquid over the peppers, covering them completely.
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Wipe the rims, apply lids and rings, and tighten finger-tight.
4. Preserve or Chill
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For long-term pantry storage: Process in a boiling water bath for 10–15 minutes.
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For refrigerator storage: Let jars cool, then refrigerate. Use within 3–4 months.
🫙 Tip: These peppers taste even better after a few days once the flavors marry!
Ways to Enjoy These Canned Peppers
These little jars are packed with potential—here’s how we love to use them:
🍽 Classic Southern Sides:
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Spoon them over pinto beans with a wedge of cornbread.
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Serve with fried potatoes and onions for a flavor boost.
🥪 Sandwich Heaven:
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Add to fried bologna sandwiches (yes, please!).
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Top off grilled burgers or BBQ pulled pork.
🧀 Cheese Board Upgrade:
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Serve alongside sharp cheddar, pickles, and crackers for a spicy-sweet pop.
🥗 Toss & Top:
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Add to pasta salads or chopped into deviled eggs for extra zip.
Preserving the Flavor of Summer
There’s something special about putting up jars like these. Whether you’re using up garden peppers or just love the taste of homemade preserves, this recipe is a keeper—and it makes a great gift, too!
So let’s hear it: What’s your favorite way to eat these sweet and spicy peppers? Do you keep it classic with beans, or stack them high on a sandwich? Drop your favorite pairing in the comments
