Pickled Banana Peppers

Name: Pickled Banana Peppers
Prep time: 40 min
Cook time: 5 min
Total time: 2 d 45 min
Yield: 160 servings (5 quart jars)
Ingredients: 4 pounds fresh banana peppers; 10 cloves garlic; 2 ½ teaspoons Italian seasoning; 2 ½ teaspoons celery seeds; 6 cups vinegar; 6 cups water; 1 ¼ cups granulated sugar; 6 tablespoons kosher salt

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5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Resting Time
2 d
Total Time
2 d 45 mins
Servings
160 servings (5 quart jars)
Calories
11 kcal
Course
Side Dish, Condiments, Snacks
Cuisine
Italian, American

Pickled Banana Peppers

Gael Hudson

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This EASY Pickled Banana Peppers Recipe makes perfectly palatable pickles to pile onto your perferred plates!

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Ingredients

Servings

4 pounds fresh banana peppers
10 cloves garlic
2 ½ teaspoons Italian seasoning
2 ½ teaspoons celery seeds
6 cups vinegar white vinegar, apple cider vinegar, or a mix of both
6 cups water
1 ¼ cups granulated sugar
6 tablespoons kosher salt

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Instructions

Set out 5 clean quart jars, or 10 pint jars.
Wash and drain the banana peppers. Set out a mandolin slicer. Carefully slice the banana peppers into 1/8 inch rounds. *This is best done with mandolin slicer because it's fast and slices the peppers very evenly. However, you can also slice them with a chef’s knife if needed. Either way - BE CAREFUL!
Stuff the banana peppers in the jars, packing them down if needed so they all fit.
If using quart jars, place two garlic cloves in each jar, followed by ½ teaspoon of Italian seasoning and ½ teaspoon of celery seeds. If using pint jars, place one garlic clove in each jar with ¼ teaspoon of Italian seasoning and ¼ teaspoon of celery seeds.
Set a large pot over high heat. Add the vinegar, water, sugar, and kosher salt to the pot. Stir and bring the vinegar mixture to a boil. Once boiling, turn off the heat.
Ladle the hot pickling liquid into the jars. Fill them to the top, covering the peppers, but leave ½ inch of room at the very top of the jar. Screw the lids on tight.
If canning to in a water bath, continue on to official canning procedures.
If planning to keep in the refrigerator, allow the jars to cool to room temperature and then place in the refrigerator.
Either way, let the banana peppers pickle for at least 48 hours before serving.

Notes

Following proper canning procedures, jars of pickled peppers will keep well for at least a year at room temperature. Whether you can or "quick pickle" them in the refrigerator, once opened, the banana peppers will stay good for up to 2-3 months or so in the fridge.

Nutrition Information

Show Details

Serving 1oz Calories 11kcal (1%) Carbohydrates 1g (0%) Protein 0.2g (0%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.01g Sodium 164mg (7%) Potassium 31mg (1%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 39IU (1%) Vitamin C 9mg (10%) Calcium 4mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 160servings (5 quart jars)

Amount Per Serving

Calories 11 kcal

% Daily Value*

Serving	1oz
Calories	11kcal	1%
Carbohydrates	1g	0%
Protein	0.2g	0%
Fat	0.1g	0%
Saturated Fat	0.01g	0%
Polyunsaturated Fat	0.03g	0%
Monounsaturated Fat	0.01g	0%
Sodium	164mg	7%
Potassium	31mg	1%
Fiber	0.4g	2%
Sugar	1g	2%
Vitamin A	39IU	1%
Vitamin C	9mg	10%
Calcium	4mg	0%
Iron	0.1mg	1%