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Sweet Pickled Banana Peppers


  • 1/2 gallon fresh banana peppers or whatever kind you happen to have – This is 1 ice cream bucket full.
  • 4 cups white vinegar
  • 1 1/3 cup granulated sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed


  • canning Jars with matching lids and rings -these work well in 1/2 pint canning jars
  • canning pot for water-bath canning


  1. Wash, remove the seeds from your peppers, and slice into rings. (I actually find it easier/faster to slice my peppers then pop the seed section out of the pepper rings.)
  2. Sterilize your (1/2 pint) jars – I usually need 6 or 7 (you can do these in larger or smaller jars if you like).
  3. Fill jars with pepper slices.
  4. In large pot, over high heat, mix vinegar, sugar, mustard seed and celery seed.
  5. Bring to rolling boil.
  6. Using ladle, pour hot pickling juice into jars, filling to within 1/2-inch of top.
  7. Wipe jar rims, place on lid and screw bands on finger tight.
  8. Place jars into water-bath for 10 minutes to complete the sealing process.

Recipe Notes

If your jars don’t seal, you can change lids and reprocess within 24 hours, or just put in the fridge and use first.