Reader Interactions


  1. How fun to have your own pickled peppers! I just got done "putting up" some tomato sauce. Most of it will end up being chili this fall and winter. We've never grown banana peppers either but now I want to!

  2. Can I omit the mustard seeds or use something in place of them? I have a bunch of peppers & was looking for a recipe to can them.

  3. I’m a huge fan of banana peppers, but I’ve never even thought of pickling them! This is great. Thank you for sharing this recipe, I can’t wait to try this at home. I’ll have to report back once I’ve finished!

  4. Found your recipe for easy pickle banana peppers and I made them today. I did the water bath process due to having so many peppers coming off at this time. In a week I will try them and let all of you know if i followed your instructions correctly for mine to turn out wonderful like yours. Thank you for sharing.
    Joan-Sanford, NC

  5. I can’t wait to try this! Quick question…does pickling the peppers take away some of the heat? Our peppers got REALLY spicy this year, and the kids don’t want to eat them. Thanks!

  6. how long can these stay in the frig with out sealing the jar? People at work have been sharing some and I would like to try this but don’t have the stuff needs to seal the jar. we are getting our own home this month and would like to start filling my frig with homemade items.

  7. I love pickled banana peppers and am growing them for the first time this year. I was looking for a good and easy recipe. I tried this with my first batch of peppers I harvested and waited a week like was recommended. Just opened them and YUMMY! Just what I was hoping for. The peppers still have crunch and the flavor is just right. I did the refridgerator version. Thank you for this recipe!

  8. I hope some one can help me. I have banana peppers in my garden and my Mother in-law when she was alive, used to bottle them with freshly made tomato sauce and with olive oil, we used to go crazy over it, she used to call it ZEYTOON YAHRLI..

    I was wondering if there is a recipe for it. Now I’m left alone and looking every where to find out if anyone knows what I’m talking about and maybe help.

    Thank you

  9. I don’t like anydthing hot, so I usually grow the sweet banana pepper in my small raised bed in my back yard.. I tried this refrig recipe and it was great. I did not have some the ingredients, so instead of the celery and mustard seed I used Slap Your Momma spice and pepper .I made some more today. I intend to use the correct indredients next time. I have a bunch of green grape tomatoes . Wonder if you could do them the same way?;

  10. I omitted the celery seed and replaced it with cumin seed and added 1/4 tsp of red pepper flake ( I like heat) can’t wait to try them.

  11. Your pictures do not look like banana peppers. They look like cubanells to me. I have a ton of both. I usually freeze my cubanells because they are such a fine frying pepper. I plan on pickling all the bananas. I’m going to try this recipe and hot water bathe in mason jars for pantry storage. I’ll let you know how they turn out.

  12. Does the hot vinegar soften the peppers? Or do they stay crunchy? Will cooling the juice help keep them crispy? Still learning tips & tricks.

  13. Hi there!

    New to “canning”…so did you sterilize your jars prior to making this batch? If so, how did you do it? If not, does the boiling of the brine suffice?


  14. if you are going to process the jars over 10 minutes then you don’t have to steriize the jars. i always sterilize my jars just to be safe.all you have to do is put the jars in some water and slowly heat it up. bring to low boil. you don’t want the jars to be moving around. then when you are ready to use take one out and fill it with whatever you are canning and then wipe the rim off with a clean towel. then put the lids on and then the ring. make sure you don’t over tighten the ring. i spin the ring on till it stops then a small turn, maybe an 1/8 of a turn and that is it. hope this helps you Karleigh.

  15. a trick I have found when I make my Banana peppers is to soak the peppers in a salt brine ( 2 cups water, 2 TBS salt) and while soaking, cover with ice. Soak 2-3 hours or even overnight.
    then put them in the jars and continue with this recipe. the ice soak helps them stay crispy

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