Sweet Pickled Banana Peppers

Prep Time
Cook Time
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" I love these pickles on hot dogs, hamburgers or along side your meal. They are so easy to make. Just be sure that they have sealed properly. Try mixing different peppers - some hot some not so hot. Double or triple the recipe.This recipe makes two half pint size jars"

Original recipe yields 9 servings


  • Serving Size: 1 (111.1 g)
  • Calories 130.5
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 315.4 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 1 g
  • Sugars - 27.3 g
  • Protein - 0.3 g
  • Calcium - 41.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0 mg

Step 1

Sterilize your jars, warm your lids in hot water

Step 2

Bring the vinegar, sugar, mustard seed and celery seed to a roiling boil

Step 3

Pack your prepared peppers into the jars

Step 4

Pour in the boiling pickle juice to within 1/2 inch of the top. Make sure the peppers are all covered and there is no juice on the rim of the jar

Step 5

Place on the lids and screw on the bands finger tight

Step 6

Check that the lids have popped and sealed Wait 2 weeks at least before sampling

Tips & Variations

No special items needed.



I used hot banana peppers and a few jalapenos for this recipe and it turned out perfectly. Lovely sweet and spicy combo. This has been added to my canning list. Made for the ***SEPTEMBER Food Preserving Event*** over at the Food Photo Forum.

review by:
(30 Sep 2012)