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


  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.
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