Pickled Banana Peppers

Total Time
24hrs 25mins
Prep 10 mins
Cook 24 hrs 15 mins

You can add jalapenos to this recipe to make it hotter.

Ingredients Nutrition

Directions

  1. Wash peppers-cut two slits into each pepper and place in a large glass container.
  2. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
  3. Drain peppers, rinse and drain again.
  4. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
  5. Bring to a boil.
  6. Reduce heat and boil gently, uncovered for 15 minutes.
  7. At this point every window in your house should be open.
  8. Remove garlic cloves.
  9. Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
  10. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
  11. Seal and process 15 min in a boiling water bath.
  12. Cool for 24 hours and check seals.

Reviews

(5)
Most Helpful

I am looking for a recipe for pickled banana peppers, and found this one. What I am having a problem with is the horseradish that this recipe calls for. I have never heard of horseradish in a pickleing recipe. I haven't made this recipe yet and I think I will pass this one up and find another one. But Thank you just the same.

Rick Hartman August 08, 2001

The peppers were mushy and tasted like just vinegar. I am new at this, but followed directions?!?!

Becky Myers July 30, 2001

excellent recipe. i use both jalepeno and hot banana peppers with it. best tasting canned peppers i have ever had.

881706 July 04, 2008

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