Sweet Pickled Banana Peppers

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This is an excellent condiment for burgers, grilled meats, on top of pizzas and subs. Sweet tangy with a hint of hot, if you get a mildly hot pepper.


  • 1⁄2 pound banana pepper, seeded and sliced crossways into rings

Pickling Juice:

  • 2 cups white vinegar
  • 2/3 cup white sugar
  • 1⁄2 teaspoon mustard seeds
  • 1⁄2 teaspoon celery seed


  • Sterilize two 1/2 pint jars in boiling water.
  • In a medium pot, bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  • Place washed, sliced and seeded peppers in the 1/2 pint jars. Really pack them in!
  • Pour on the hot pickling juice and bring liquid to within 1/2 inch of the top.
  • Wipe the lip of the jars. Be sure the edge of the jar has no juice on it.
  • Place lids and screw on bands finger-tip tight.
  • Seal jar and leave for 2 weeks.**

**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn’t sealed, either re-process the jars within the 24 hours or refrigerate and use first.