Joe's Sweet Pickled Banana Peppers

Total Time
Prep 25 mins
Cook 35 mins

My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.

Ingredients Nutrition


  1. Sterilize 2- 1/2 pint jars.
  2. Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
  3. Remove bay leaves unless you prefer to leave in for appearance.
  4. Place peppers in the 1/2 pint jars.
  5. Pour on the pickling juice.
  6. Bring brine to within 1/2" of the top.
  7. Be sure the edge of the jar has no juice on it.
  8. Seal in jars and leave for 2 weeks before opening.**.
  9. **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.


Most Helpful

I had these on a sandwich, and they were great. Sweet and just a bit spicy. Easy to make too. Thanks for sharing!

breezermom July 10, 2011

I just want you to know that your recipe is the best I have ever made. Thanks for sharing it and I will have in my my favorites forever. Carol

Snickers2010 June 14, 2012

I can't believe I forgot to rate these! I pickled most of our banana peppers from the garden last year with this recipe. It is absolutely amazing! I love them on pizzas, subs, strombolis, roast pork sandwiches, Italian beef sandwiches...the list goes on. Love the addition of peppercorns - it gives an added zing and makes the jars so pretty. I also added 1/2 tsp of ground turmeric to the whole vinegar mixture and 1/8 tsp of pickle crisp (calcium chloride) to each pint jar.

Lucky Clover July 21, 2014

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