Italian Pickled Banana Peppers

Recipe by flightnurse
READY IN: 1hr 35mins
YIELD: 24 pints


  • 1
    bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
  • 48
    fresh garlic cloves (2 cloves per pint jar)
  • 14
    cup canning salt (1/2 tsp per pint jar)
  • 12
    cup olive oil (1 tsp per pint jar) or 1/2 cup vegetable oil, if you prefer (1 tsp per pint jar)
  • Brine
  • 4
    cups 5% vinegar
  • 4
    cups water
  • 3
    cups sugar


  • WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
  • Place 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.
  • Pour 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).