Canned banana pepper relish is a flavorful way to preserve a fresh pepper harvest and keep a bright, tangy condiment ready for sandwiches, burgers, hot dogs, grilled meats, and more. Banana peppers are combined with onion, vinegar, sugar, and seasonings, then processed in a boiling-water canner for convenient pantry storage.
The finished relish has a wonderful balance of mild pepper flavor, sweetness, and acidity, making it an easy homemade condiment to keep on hand.
Why This Recipe Works
Banana peppers have a mild, slightly sweet flavor that works especially well with vinegar and sugar. Finely chopping the peppers and onions creates a spoonable relish that’s easy to add to everything from burgers to potato salad.
The vinegar provides the acidity needed for a properly tested canning recipe, while sugar balances the tangy flavor and helps create a glossy finished relish.
Ingredients
Makes about 5–6 half-pint jars
- 6 cups finely chopped banana peppers, seeds removed
- 2 cups finely chopped onion
- 2 cups white vinegar with 5% acidity
- 1 ½ cups granulated sugar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon turmeric, optional
Equipment
- Large nonreactive saucepan
- Food processor, optional
- Clean half-pint canning jars
- Canning lids and screw bands
- Water-bath canner or large deep pot with a rack
- Ladle
- Canning funnel
- Jar lifter
Instructions
Step 1: Prepare the peppers
Wash the banana peppers thoroughly and remove the stems and seeds.
Finely chop the peppers by hand or pulse them in a food processor. Avoid turning them into a completely smooth puree; a small, even dice gives the relish its best texture.
Step 2: Prepare the onions
Peel and finely chop the onions. Try to keep the pepper and onion pieces similar in size so they cook evenly.
Step 3: Combine the ingredients
Add the chopped banana peppers and onions to a large nonreactive saucepan.
Pour in the vinegar and add the sugar, mustard seed, celery seed, salt, and turmeric if using.
Stir well to combine.
Step 4: Cook the relish
Bring the mixture to a boil over medium-high heat, stirring frequently.
Reduce the heat and simmer according to the directions of your tested canning recipe, stirring occasionally, until the vegetables are tender and the mixture has developed a relish-like consistency.
Step 5: Prepare the jars
While the relish cooks, prepare your canning jars, lids, and water-bath canner according to current tested home-canning guidance.
Keep the jars hot until they’re ready to be filled.
Step 6: Fill the jars
Ladle the hot relish into the hot jars, leaving the headspace specified by the tested recipe you’re following.
Remove any air bubbles, wipe the rims clean, and apply the lids and screw bands according to the manufacturer’s directions.
Step 7: Process the relish
Place the filled jars into the boiling-water canner.
Process them for the time specified by your tested recipe, adjusting for altitude when required.
Step 8: Cool and check the seals
Carefully remove the jars and place them upright on a towel, leaving space between them.
Let them cool undisturbed for 12–24 hours. Check the seals before storing.
Any jar that fails to seal should be refrigerated and used promptly.
Tips for the Best Banana Pepper Relish
- Use fresh, firm peppers for the best texture and flavor.
- Keep the pepper pieces small and even so the relish cooks consistently.
- Wear gloves when handling peppers if your skin is sensitive to pepper juices.
- Use vinegar with 5% acidity and don’t reduce the vinegar in a tested canning recipe.
- Measure ingredients carefully because changing the proportions can affect the safety of a canned recipe.
- Don’t skip the water-bath processing step if you’re preparing the relish for shelf storage.
- Adjust the sweetness only for refrigerator relish, not for a tested shelf-stable canning formula.
How to Use Banana Pepper Relish
Once opened, this relish can add sweet and tangy flavor to so many meals. Try it with:
- Hot dogs
- Hamburgers
- Sausages
- Pulled pork
- Grilled chicken
- Sandwiches
- Wraps
- Deviled eggs
- Potato salad
- Tuna salad
- Cheese and crackers
You can also spoon a little over cream cheese and serve it with crackers for a quick appetizer.
Storage
Properly processed and sealed jars can be stored in a cool, dark, dry place according to current home-canning storage recommendations. Label each jar with the date and check the seal before opening.
After opening, refrigerate the relish and use a clean utensil whenever serving.
If you’re new to canning, use a current tested recipe from a trusted extension or food-preservation authority and follow its exact ingredient proportions and processing time. Do not treat an improvised recipe as shelf-stable simply because it contains vinegar.
Final Thoughts
Canned banana pepper relish is a delicious way to turn fresh peppers and onions into a versatile homemade condiment. Its combination of mild peppers, tangy vinegar, and subtle sweetness makes it especially good with burgers, hot dogs, sandwiches, and grilled foods.
With the right tested canning method, you can preserve a batch and enjoy that fresh pepper flavor long after the harvest is over.
