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Pickled Banana Peppers

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Pickled Banana Peppers
3 lbs. banana peppers
6 garlic cloves
6 jalapeno peppers (optional)
1 quart vinegar (5% acidity)
1 1/3 cups water
1/2 to 1 cup sugar
1 Tbsp. of dried dill seed
1 Tbsp. dried mustard seed
1/2 tsp. pickling salt

Wash peppers and cut small slit in each pepper (this prevents shriveling) do not cut of the pods. Pack peppers into clean hot pint jars. Add one clove of garlic and one hot pepper to each jar (you don't have to add the hot pepper if you don't like them hot).

Bring remaining ingredients to a boil. Pour hot liquid over peppers in the jars leaving 1/2-inch headway.

Place lids and rings on jars and process in a hot water bath for 10 minutes.

Remove from hot water bath and place on counter till cooled. Check to make sure jars have sealed. Refrigerate any that haven't sealed.

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Thank you for the pickled banana pepper recipe. I have been looking everywhere for this kind of recipe! Thanks again!

Happy canning!

Written by Denise on Jul 28, 2006 09:06 AM

My son and I was trying to decide how to make pickled peppers last night. I told him how I thought they should be canned, but I wasn't real sure. I told him I would look it up. I was surprised when I saw that this is exactly the way I said I thought it should be done. I have done a lot of canning in my time. Thank you .

Written by Ev Hagedorn on Aug 1, 2006 08:18 AM

I am excited to try this recipe. I can a lot every year, and this year, I want to try doing everything a different way. Your recipe sounds good!

Written by Hinna U on Aug 21, 2006 04:28 PM

I Loved your receipe on banana peppers, They were delious, The pickles did'nt last long, Thank You again.

Written by Lois on Oct 25, 2006 05:16 PM

Your recipe is wonderful. However, it would be most helpful if you would state how many pints and quarts the recipe makes.

Written by G Smith on Sep 21, 2007 10:32 AM

My experience with this recipe is 4 pints. That may be due to the way I pack them.

Written by Carl in Texas on Jul 17, 2008 05:29 PM

How long do you need to wait before you eat them? I opened a jar of mine after 1 month and they were chewy. Also, most of my peppers shriveled up a lot and i put slits in all of them. :(

Written by shaun on Sep 15, 2008 12:09 PM

I did this recipe exactly the way it said and after I processed them in the hot water bath, I now have about 1 1/2 inches space inside. The lids all popped so I know they are sealed, but all this air space is it normal or will they spoil. Could someone help me, please?

Written by Norah on Aug 29, 2010 08:55 AM

This is the first time I've tried canning peppers like this, and they turned out awesome! Thanks!

Written by Travis on Sep 3, 2010 05:14 PM

my banana peppers turned out soggy when i opened them. i want them like the ones at olive garden for my salads.... help

Written by daryl on Oct 6, 2010 05:45 AM

Try this-->

Written by draken on Oct 16, 2010 11:22 PM

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