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Pickled Banana Peppers


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Rate this recipe 4.4/5 (5 Votes)


  • Brine:
  • Banana Peppers, washed and sliced into rings
  • Pickle Crisp
  • 4 cups white vinegar
  • 1 cup water
  • 2 teas. salt



Step 1

Sterilize jars, lids and rings per regular canning methods.

Prepare brine - heat to a boil, white vinegar, water and salt.

In each pint jar, put 1/8 teas. pickle crisp. Pack jar firmly with pepper rings. Ladle brining solution over pepper rings with 1/2 inch head space when pepper rings are pressed down. Wipe jar edge, place lid and ring on jar and hand tighten. Process for 15 minutes in a water bath. Check seal (next day) and refrigerate any jars that did not seal properly.

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