Pickled Banana Peppers Recipes
Happy International Pickle Day!

Pickled Banana Peppers

Makes 8 pints

  • 4 quarts long red and yellow banana peppers
  • 1½​ cups canning salt
  • 18 ​cups water, divided
  • 10 ​cups distilled white vinegar
  • ¼​ cup white sugar
  • 2 ​tablespoons prepared horseradish
  • 2 ​cloves garlic
  1. Cut 2 small slits in each pepper and place in large bowl.  
  2. Dissolve salt in 16 cups of water. Pour salt mixture over peppers, and let stand for 12 to 18 hours in a cool place.  
  3. Drain peppers, rinse, and drain again thoroughly.  
  4. Stir together vinegar, sugar, horseradish, garlic, and remaining 2 cups water in a large sauce pot. Simmer 15 minutes. Remove garlic. Bring liquid to a boil. 
  5. Pack peppers into hot jars, leaving ½-inch of headspace. Ladle vinegar solution into hot jars over peppers, filling to ½-inch from top. Remove all air bubbles. Wipe rims of jars. Cover with 2-piece lids. Process for 5 minutes in a boiling water bath in canner. Let cool completely on a wire rack or dish towel.

Blue Ribbon Tip: Depending on where you live, you might not be able to find banana peppers in different colors, but any color will work. Just use what you have!