Banana Pepper Relish
If you’ve got a garden full of banana peppers or found a big haul at the farmer’s market, this sweet and tangy Banana Pepper Relish is a must-make! It’s the perfect way to preserve the bright, zesty flavor of summer to enjoy all year long. Try it on hot dogs, burgers, sandwiches or mixed into potato salad for a little kick.
Quick Snapshot
Ready in: 40 minutes
Makes: About 4 pints
Great for: Canning season, summer BBQs, homemade gifts
Why You’ll Love This Recipe
- A tasty way to use up fresh banana peppers
- Sweet, tangy and full of flavor
- Easy water bath canning recipe with bold flavor payoff
Banana Pepper Relish Ingredients
- Banana peppers – spicy or mild
- White vinegar or apple cider vinegar
- Granulated sugar
- Granulated garlic
- Mustard seed
- Celery seed
- Kosher salt
- Chili flakes
How to Make Banana Pepper Relish
- Slice banana peppers into thin rings or dice, discarding stems and seeds if desired for less heat.
- In a large saucepan, add white vinegar, sugar, granulated garlic, mustard seed, celery seed, kosher salt and chili flakes. Stir to combine.
- Bring the mixture to a rolling boil over medium-high heat.
- Add the sliced peppers and stir well.
- Reduce heat to a simmer and cook for 12 minutes, stirring occasionally.
- Carefully spoon hot relish into hot sterilized pint jars, leaving 1/4 inch of headspace.
- Wipe the rims, then top with lids and rings, tightening just finger-tight.
- Place jars into boiling water in a water bath canner, making sure they’re fully submerged.
- Process for 15 minutes, then carefully remove and set aside to cool completely.
- Check seals once cooled. Store sealed jars in a cool, dry place. Refrigerate any that didn’t seal.
If you’re not into canning, no worries—this Banana Pepper Relish can easily be made as a refrigerator relish. After cooking the peppers in the brine, simply spoon the hot mixture into clean jars, seal with lids and cool to room temperature before refrigerating. The flavor will continue to develop over a few days and it will keep well in the fridge for up to 3 months.
Give This Pepper Relish Recipe a Try!
This Banana Pepper Relish adds the best flavor to your favorite meals and totally irresistible. Perfect for preserving your summer harvest and giving as homemade gifts. If you try it, leave a comment and rating to let me know how it turned out!
Banana Pepper Relish
Ingredients
- 3 pounds banana peppers about 14 cups sliced
- 1 tablespoon kosher salt
- 2 cups white vinegar or apple cider vinegar
- 2 cups sugar
- 1 tablespoon granulated garlic
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- ½ tablespoon chili flakes
Instructions
- Combine vinegar, sugar, garlic celery seed, mustard seed and chili flakes in a large pot and bring to a boil.
- Stir in sliced peppers and simmer for 12 minutes.
- Spoon hot relish into hot pint jars, leaving 1/4 inch space.
- Top with lids and rings, just hand tight.
- Place jars into boiling water and process for 15 minutes.
- Remove jars and set aside to cool completely.
Notes
Nutrition
More Canning Recipes to Try
- Sweet Pickle Relish is simple to make with your farmer’s market or garden produce and is the best for potato salad or topping for sandwiches.
- Candied Banana Peppers are a mild version of the Candied Jalapenos and so irresistible on tacos, burgers or add them to deviled eggs and potato salad.
- Squash Relish is a classic way to preserve summer squash or zucchini and it’s one of those things that just makes everything better!