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Nutrition Facts
Serving Size 1 pint jars 336g Recipe makes 2 1/2 pint jars)
Calories 275
Calories from Fat 6		(2%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 22mg		0%
Potassium 383mg		10%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 3.2g	12%
	Sugars 55.9g
Protein 1.7g		3%
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Sweet Pickled Banana Peppers

Recipe #17254 | 35 min | 25 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Bergy
Jan 17, 2002

I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerened about food safety and would fell better waterbathing them by all means do so - Just follow any instructions is any canning book - I reccomend 15 minutes in the waterbath

2 1/2 pint jars (change servings and units)

Ingredients

1/2 lb banana pepper, seeded and slicded across, so you have rings

Pickling Juice

2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

Directions

1
Sterilize 2- 1/2 pint jars.
2
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
3
Place peppers in the 1/2 pint jars.
4
Pour on the pickling juice.
5
Bring brine to within 1/2" of the top.
6
Be sure the edge of the jar has no juice on it.
7
Seal jar and leave for 2 weeks.

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Featured Reviews for This Recipe

From: Bobtail

On Sep 30, 2009

9/15/09: This was my first time at canning and what a wonderfully easy recipe! I love sweet pickled banana peppers, especially on subs. Can't wait to try them on pizza, hot dogs, etc. I had just over 1 lb of banana peppers prior to slicing. I doubled the brine recipe. I ended up with #7 1/2 pint jars. Being a novice at this, i probably did not pack the jars as much as I should have. I will be back with an addendum to this review in a couple of weeks, can't wait! Thanks Bergy Update: 9/30/09 Had my first sammie with these peppers and man o man, they were the crowning jewel of the sammie. My sammie was whole wheat sandwich thins, roast beef, baby swiss cheese, tomato, mayo and of course the PEPPERS! Yummy

1 person found this review helpful

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From: Chef #977812

On Sep 29, 2009

I love this recipe. I have simply refrigerated these pickled peppers without canning them. They last a long time...at least 6 months. I use them in salads and on sandwiches. Such an easy way to add zip. I haven't added more spicy peppers to the mix but will add them to the mix this weekend.

1 person found this review helpful

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From: Michele or Earl Iles

On Aug 16, 2002

Recipe very easy to make. For those without food scale 1/2 lb. of pepper equals 2 cups of sliced and seeded peppers. Can't wait to eat them on pizza and hamburgers.

20 people found this review helpful

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From: Tim Bish

On Aug 3, 2003

Hi, I'm new to this sort of thing, but remember a little of what my mom did when she home canned. I am tring one batch of these peppers, but I found that the recipe makes (2) pints of pickels not (2) 1/2 pints as the recipe says. I measured out 2 cups of pepper rings, like Michele Iles recomended to be about a 1/2 lb. And then did the pickeling juice and it sure filled both of my pint jars. I'll let them process for the 2 wks that the recipe wants, and then I'll let ya know what I think of them. The recipe is so easy, It takes me more time to clean the peppers than anything.

5 people found this review helpful

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