1/1 Photo of Italian Pickled Banana Peppers
1 hr 35 mins
1 hr 30 mins
I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.
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Units: US | Metric
- 1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
- 48 fresh garlic cloves (2 cloves per pint jar)
- 1/4 cup canning salt (1/2 tsp per pint jar)
- 1/2 cup olive oil (1 tsp per pint jar) or 1/2 cup vegetable oil, if you prefer (1 tsp per pint jar)
- 1WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
- 2Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
- 3Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).
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Nutritional Facts for Italian Pickled Banana Peppers
Serving Size: 1 (2825 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 152.6
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 1182.2 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 0.1 g
- Sugars 25.0 g
- Protein 0.3 g
The following items or measurements are not included:
hot hungarian peppers