37 Reviews of Sweet Pickled Banana Peppers

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.

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.

From: Joe Bob Mac

On Sep 15, 2002

If Your garden includes Banana Peppers of the sweet variety,this is THE recipe to use.An impeccable brine that does not mask the original flavor of the pepper yet enhances it.I canned over 30 pints with this recipe.The truth is spoken when said it is easily doubled. No compromise in the flavor or integrity of the brine or pepper in doubling. My friends that I have shared this with, are virtually watching My garden, cheering on for more Sweet Bananas to mature so that I shall use this recipe!! Very,very, good!!

From: Meccatx

On Jun 27, 2005

The combination of the sugar and the intensity of very hot banana peppers makes the tongue stand up and say, WOW! However, I think I did something wrong, because the pepper rings weren't crunchy like a pepperocini. They were very soft, almost melting on the tongue. I added pickling salt to the recipe for my taste, so I don't know if that did it or not.

From: Ron Harrison

On Aug 24, 2005

This recipe delivers! Made mine with no changes, and the results were fantastic. I have a little trouble stopping once I get started eating them. My buddies at work all either want the recipe or for me to bring them in a pint. I think I'll bring in the recipe. Hehe!

From: Diana #2

On Aug 16, 2008

I've never had sweet pickled jalapenos, so I'm anxious to give it a try. I still have to wait two weeks before I can taste the pickles, but right now I have to give 5 Stars just for how very quick and easy it was to prepare. As you can see from the photo, I used all jalapeno peppers and added some slices of garlic. I also didn't have any mustard seed, so substituted with dry mustard. Thanks Bergy, for sharing. UPDATE: Aug 15/08....I had a hard time waiting the two weeks before I could open the jar, but WOW, WOW, WOW. These are fantastic. No more El Paso for me. This is the ONLY way to fly. Thanks again Bergy for a fantastic recipe.

From: Chef #537218

On Jul 14, 2007

I am a little skeptical at first trying some of these recipes, but this recipe was great! I just used banana peppers from my garden. I did water bathe them for about 10 minutes. Remember to try and read other reviews before trying because if they are all pretty good, you know the recipe is good, like this one. I will use this recipe every year. I am waiting to grow more peppers so I can make some more of this recipe.

From: Kim127

On Oct 19, 2003

Great way to pickle banana peppers, I will be planting more next gardening season! I love them on sandwiches! I got two pints, but thats all the peppers I had. I let them sit for just over the two weeks and they are great!!

From: Daniela

On Jun 18, 2008

Love these! We just tried the batch I made a little over 2 weeks ago and they're perfect! Since this was my first time canning I was prepared for a disaster but they were wonderful thanks to your great instructions. Thank you Bergy for such an easy and tasty recipe!

From: Lunchmeat

On Jul 10, 2006

I opened my first jar of these peppers this past weekend. Had them on salads and thoroughly enjoyed them. They were so easy to make and what a great result. Only change I made was I added 2 fresh cayenne peppers to each jar, just for an added zing!