76 comments


  • Beth

    Can I water bath them to seal tops to have a longer shelve life? I have so many peppers and we will never be able to eat them all in 2 weeks.

    September 28, 2014
    • Hi Beth, my guess is that you can…can them. I say guess because I don’t do any canning. I refer all canning questions to my friend Cathy over at http://www.mrswheelbarrow.com/ she’s a canning MASTER! If you drop her a quick email I’m sure she’ll get back to you if you don’t want to just go for it. :)

      September 28, 2014
  • Richard

    This is our 2nd year following this recipe. We put up 8 qts last year and 8 so far this year. The taste is exactly what you want. The rings have just the right bite, and are not mushy like canned pepper ring recipes. Not sure if it matters, but we add 1/2 tsp sugar. We also add 1/2 tsp turmeric to get that good yellow/light orange color. Thanks

    August 28, 2014
    • Thanks for the comment Richard, you just made my day! I’m so glad that you like this recipe. Love the idea of adding turmeric to keep the colors!

      August 28, 2014
  • Joan

    Did you use regular table salt or pickling salt? Thanks.

    August 27, 2014
    • Hi Joan, just regular table salt.

      August 28, 2014
  • Teresa cooper

    After pouring the liquid on top, do I just cool it untopped until it cools down? After that put fitted lid, like mason jar and lid. Then place in frig for up to 2 weeks. Whe can I start using them, after 24 hours. Thanks so much

    August 04, 2014
    • Hi Teresa, Yes, just let it cool to room temperature before putting the lid on it and popping it into the refrigerator. A mason jar lid is perfect. :) You can start eating them in 24 hours. They’ll taste good sooner than that, but to get the full effect….wait the 24 hours. ENJOY!!!!

      August 04, 2014
  • Bruce

    I plan on adding some crushed red pepper flakes to spice them up a bit.

    July 02, 2014
  • […] my sweet little pickled peppers post has gotten a lot of love over the years, and still is, so thank you to everyone who’s […]

    July 01, 2014
  • Dan

    We have an abundance of banana peppers here in Kona Hawaii and they grow like mad this time of year! I use them fresh slightly sautéed in a fresh thai basil chicken recipe but never thought of pickling them till I stumbled upon this site! Needless to say super easy with fresh minced garlic and I added about a tablespoon of sugar and freshly ground black and pink peppercorns. After 24 hours in the fridge you would think my last name was Heinz…….super delicious!

    June 21, 2014
    • Thanks Dan, or should I call you Mr. Heinz. ;) You just made my day. I would love your That basil chicken recipe…that sounds FANTASTIC! Try tossing some fresh ginger slices into your next batch of pickles.

      June 22, 2014
  • Colleen

    Hi!

    I’m new at everything gardening and cooking. I want to try this recipe because I have some banana peppers in my garden. My question is when it says to refrigerate up to two weeks, is that how long the pickled peppers will last? Or is that just how long you can let them pickle?

    Thanks,
    Colleen

    May 22, 2014
    • Hi Colleen,
      Welcome to the world of gardening and cooking! The two weeks is how long the pickled peppers will be at their freshest. They’ll keep longer than that, but will lose some of their vibrant flavor and crispness. But you’ll store them in the fridge in the pickling liquid. fyi…when you’ve finished all of the peppers, you could add some hard boiled eggs to the brine for pickled eggs. ;) Have fun this summer and let me know if you have any questions. I do quite a bit of gardening along with all of the cooking. :)

      May 22, 2014
  • Joh

    Thanks for the recipe (I add sugar in addition to the salt, water and vinegar… it is a good beginning to a childhood memory – Whole Peppers with Garlic and Anchovies. I found the mini-banana peppers and they worked just fine. They are about the same length of anchovy fillets. After setting for a while the aroma sent me back 60 years.

    November 08, 2013
    • Thanks for the sugar tip Joh. I’m so glad that you liked this recipe and it was able to stir up some great memories for you. :)

      November 09, 2013
  • [...] Needless to say I did a bit of online shopping for an easy pickling recipe/ how to. I found this step-by-step that was oh-so-simple. Check out her blog for the recipe I [...]

    November 06, 2013
  • Erin

    Love your website. Going to try the banana peppers this weekend. Thx. Erin

    October 03, 2013
    • Hi Erin,

      Thank you! Can’t wait to hear how you like the pickled peppers. :)

      October 04, 2013
  • jody

    Would love to learn how to can hot peppers

    September 01, 2013
  • Rocio Crabb

    Pamela,
    I’m so glad! I’m so excited I found it! I just finished pouring the vinegar mixture into the jars. I only started out with ~1 lb of sliced peppers, but I ended up needing a total of 5 cups of liquid (instead of the listed 3). I did use two large jars (added some tofu to one just to see…) and used about a head of garlic per jar (I like garlic ;) ). So we’ll see how it turns out!

    Looking forward to tomorrow!
    Rocío

    August 07, 2013
  • Rocio Crabb

    This is the most hilarious website I have ever had the luck of to accidentally stumble upon by looking up a random recipe.

    August 07, 2013
    • Hi Rocio!

      Welcome to the insanity. :-P So glad you found the site. Happy pickling!!! (btw…you totally made my day)

      August 07, 2013
  • Karen Dinger

    This might be a silly question, but when I pour the boiling liquid over the peppers, do I need to let them cool down to room temperature before I close the jar tight? Will the glass break and explode?

    August 04, 2013
    • Hi Karen,

      There are no silly questions around here, and these are really good questions. :) You do need to let them cool to room temp before closing up the jar. Make sure that the glass jar is either at room temp or warm before putting the hot liquid into it. If the jar has been in the refrigerator, and is cold, when you pour the hot liquid into it it could crack. ENJOY!

      August 05, 2013
  • [...] the pickling that’s been going on.  I tried to resist, but everywhere I turn there’s pickled peppers, pickled cucumbers, pickled beans…pretty much every vegetable (and a bunch of fruits) are [...]

    July 22, 2013
  • dolores rowell

    if i wanted to can these peppers, how long should i cook them?
    im not good at canning but i’d like to try
    thanks

    July 13, 2013
    • Hi Dolores,
      I haven’t canned these peppers, but you can see in the comments that others have, so I don’t have a “recipe” for canning. But here is a link to someone who does do a lot of canning and this post is about canning bread and butter pickles, so the process should be the same. bit.ly/15nKQoV

      July 13, 2013
  • Thank you, for your pickled banana pepper recipe, but if Peter Piper picked a peck of pickled peppers off the shelf after pickling them, then why are you speaking of pickles and not peppers pickled? Are you just having fun with pickles and not getting numb, or hot over peppers?

    June 24, 2013
    • You got me not Peter. Or are you REALLY Peter just saying you’re not Peter to really confuse us?

      June 24, 2013
  • Mike

    Hi,

    We are growing banana peppers this season. I was thoroughly searching the web for a good pickling recipe that did NOT refer to the banana pepper as a metaphor for the penis, but unfortunately there was no such recipe, and I am deciding to use this recipe.

    Thanks!

    PS since I have been providing the food and the water for the plants it is my girlfriend’s duties to extract the seeds from the peppers and create an airtight seal with the container she is using. IN and OUT.

    June 20, 2013
    • Hi Mike,

      I’m glad you chose the lesser of about a billion evils and went with my recipe. Good thing you didn’t look beyond the banana peppers recipe to find that I make references to both genders member areas. You’re girlfriend’s got a keeper. ENJOY!

      June 20, 2013
  • Deanna

    Pamela,

    Thanks so much for this easy idea. We grow banana peppers in our garden every year and every year, we have an over abundance. I’ve not had much luck with freezing them and never really thought about canning them for long term storage but this seems to be just the thing I need. I could just set out a nice jar or dish anytime. Can’t wait to try it!

    April 08, 2013
    • Hi Deanna,

      I’m so glad that you found the recipe. I think you’re really going to like them. :) A good way to freeze the peppers is to first char them, toss into a sealed plastic bag or container, slip the skins off, dice them up and then put them into ice cube trays. Put the trays in the freezer until the cubes of peppers are frozen (about 4 hours). Pop them out, then into a plastic zip top bag. Remove as much air as you can, then seal the bag and drop into the freezer. This is what I do with hatch chile’s and Anaheim peppers. Each cube holds roughly 2 tablespoons of peppers. When I’m making something that needs peppers, I just grab the correct number of cubes and toss them into the pan.

      Enjoy!!!

      April 08, 2013
  • Barbara Pynn

    Pamela,
    I had to tell you what a hit these were. I first made them this summer whn my son shared his bumper crop of banana peppers from his DECK GARDEN in Cambridge Mass. I only made one change to the recipe. I added abour a tablespoon of sugar to blunt the bite of the vinegar a bit. Then I put them in the fridge, and left them for a month. Gave them in the grown kids’ stockings. Our son said they opened theirs and didn’t stop eating them for 24 hours! They were perfect! Crispy, slightly tangy and far better than store bought. We will grow and can them again. Can’t wait. Thanks for the recipe!

    January 19, 2013
    • Hi Barbara,

      I’m so glad to hear that you and your family enjoyed the pickled banana peppers recipe. I like your addition of the sugar. So everyone got a little bit of summer in the middle of winter…what a cool idea. :)

      January 19, 2013
  • tracy

    so after follwing the above method, and pickling 8 – 1/2 pint jars now with the green garlic- is it safe to eat? and how does this need to be stored is it safe to be stored in pantry or in the fridge, and what type of expiration date am I looking at????

    September 09, 2012
    • Hi Tracy,

      These need to be kept in the refrigerator, as the recipe posted here is NOT for canned pickles. They will stay fresh tasting for 2 weeks. Enjoy!

      September 09, 2012
  • Nel

    I tried this recipe a few weeks ago and loved the results. Thanks!

    September 06, 2012
    • Thanks Nel, for coming back and letting us know how you liked the pickled peppers. :)

      September 06, 2012
  • Jan

    Just made these with the abundance of banana peppers from the garden. It will be on pizza, salads and sandwiches by the weekend. Thanks for the easy recipe.

    August 29, 2012
    • Hi Jan,
      I’m so glad I was able to help you out of your pepper ‘predicament.’ ;) Sounds like you’re going to be eating really well this weekend.

      August 30, 2012
  • This is awesome! I had no idea what to do with the tons of banana peppers that are growing in my garden, but this is great. I’m off to try this recipe. Thanks a million
    Eileen

    August 18, 2012
  • fatima

    Hi, Just wondering how long do these last in the refrigerator?

    August 15, 2012
    • Hi Fatima,

      I kept them for about a month in the fridge. They taste the best within 2 weeks of making them. Enjoy!

      August 15, 2012
  • [...] of those banana peppers I’d accumulated over the past few weeks? I decided to make a jar of pickled peppers with them. I love pickled peppers (especially on pizza and subs!), so I’m really hoping this [...]

    August 05, 2012
  • Patricia Nunez

    Hi Pamela! I now have turqoise garlic! hahaha it is so much fun! I have not tasted it yet because I made it for my mom. Wanted to thank you for sharing a simple recepie to use the sweet banan peppers we are growing. They suddenly decided to really grow!

    Thank you! :)

    July 31, 2012
  • Patricia Nunez

    Got my answer here: http://www.gourmetgarlicgardens.com/pickle.htm

    Discolored Garlic

    Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.
    -Garlic Can Turn Blue
    Raw garlic contains an enzyme that if not inactivated by heating reacts with trace amounts of sulfur in the garlic and copper from water or utensils to form blue copper sulfate. The garlic is still safe to eat.
    -Garlic can turn Green
    If the garlic was not fully mature or dry, pigments in the garlic may turn green when in the presence of acid. Garlic will also turn green or develop chlorophyll if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 to 80 F to prevent greening, but I’m not yet sure that is true. Green garlic is safe to eat.

    July 30, 2012
    • Hi Patricia,

      Thanks for posting your findings. I’ve never had this happen…so I would have been as shocked as you to see blue garlic in my pickle jar. :) This is part of the fun of cooking. I’m happy to hear you’re enjoying the pickled peppers.

      July 30, 2012
  • Patricia Nunez

    Hi Pamela!
    Everything went well, except my garlic has turned blue! :D I don’t mind eating these pickled peppers if this is OK. We actually think it’s fun, but not sure if it’s safe and why did it happen? Can you please answer these questions for us?
    Thank you!
    Patricia.

    July 30, 2012
  • Roberta

    I love this recipe! So easy and I have a garden full of peppers. Love pickled veggies. Thanks

    July 24, 2012
    • Hi Roberta,

      I’m glad to hear you like this recipe. I try to make things as simple (and delicious) as possible. Pickling veggies can be really easy and tasty. There’s no reason to make it complicated. :) Enjoy!

      July 25, 2012
  • Ginger Abney

    I have been looking for a Pina Colada cake receipe and there are dozens of them I have looked at and a couple I have tried. None of them tasted like a Pina Colada cake I had a number of years ago. It was like a sponge cake, and so moist, it felt almost wet to the touch. Of course, this was from a bakery, but there must be a simular receipe somewhere out there. Hope you can find it! Thanks!

    June 15, 2012
    • Hi Ginger,
      Have you seen the recipe I have on here for a pins colada cake? It’s based on banana bread, which is already really moist, but then the added pineapple adds even more moisture to it. It’s not sponge cake, but it has that same kind of density to it. Give it a try and let me know what you think. I’ve got a great sponge cake recipe on here to that could be modified with some pin a cola a type ingredients too.

      June 15, 2012
  • Joyce Cureton

    Is this recipe for a quart jar,worried about the salt.I just have enough peppers for pint.

    October 26, 2011
    • Hi Joyce

      Yes, this makes a quart of peppers.

      October 26, 2011
  • linda

    good job will let u know how mine turns out thanks

    September 27, 2011
  • Lynda

    Love this recipe! It is so very easy to do, at first I just made one jar to test it out. My hubby loves the peppers on his salad or sandwiches. Since the shelf life is 2 weeks, I make 6 to 8 small jars at a time now. I had a bumper crop of banana peppers this year, so I froze quite a few of them whole and thaw out as I need them. Thanks for an easy delicious recipe!! Got any ideas for grilled peppers in oil (jarred)?

    September 19, 2011
  • Karen Kolbinsky

    thanks for posting such an easy recipe for us. I haven’t yet tasted by did enjoy putting together the recipe with a few additions (like onions and a little hot red peppers mixed in) oh..and a bit of sugar because I love the hot and sweet kind of thing. yummy!! can’t wait to taste these tomorrow. I hope my quart jar will work as far as lid being able to make an actual seal without submerging it into boiling water. will let you know how these turn out.

    September 15, 2011
    • Hi Karen, By seal (for this recipe) I just mean that you can close up the jar. These aren’t canned, although you could certainly do that with this recipe. Enjoy!

      September 23, 2011
  • Corinne

    I made these with your recipe. Yum! These were great! I added a few red pepper flakes to spice things up just a touch. Thanks for sharing this recipe!

    August 27, 2011
    • I’m so glad you enjoyed these Corinne. The addition of red pepper flakes sounds really good. That’s one of the things I like about this easy recipe. You can really change it up to match your personal taste. Happy Pickling!

      August 27, 2011
  • Elaine

    Just need some clarification on the directions. Are you supposed to leave them just overnight or 24 hours? Or did you mean that they are to sit out overnight and would then be ready to consume within 24 hours after refrigerating?

    August 27, 2011
    • Hi Elaine,

      Sorry for the confusion. Just let them sit out overnight, then put them into the refrigerator. You can start eating them after letting them sit overnight. Enjoy!

      August 27, 2011
  • These sound delicious. My banana peppers are almost ripe enough to pick, think they might be getting pickled. Yumm.

    August 11, 2011
  • Wow! so uniquely prepared. My sweetheart will definitely bring some of this to our friends.

    August 06, 2011
  • My son loves banana peppers. I will have to surprise them with some homemade pickled ones.

    As for your 30s poster – I agree with it. The harder I work in the house the more appealing I am to my husband. Wonder why that is? Maybe it has to do with frying up the bacon and never ever letting him forget he’s a man! Could be but I doubt it.

    August 03, 2011
  • I have never had a banana pepper, bet these would be great on salads.

    August 02, 2011
    • They’re a bit deceiving…you’d think they were hot, but they’re really nice and sweet. I like them for stuffed peppers too.

      August 02, 2011
  • I love pickling things and these peppers are the perfect choice – the pickling liquid is also great in salad dressings!

    August 02, 2011
    • Ah, that’s a good point. No more dumping that yummy juice out anymore.

      August 02, 2011
  • I have to admit, I haven’t gotten into canning things either. I do love pickling all kind of vegetables though, and I just keep them for a few weeks in my refrigerator. These sound great for sandwiches. I need to get some peppers and pickle them!

    August 02, 2011
    • I think one of the main reasons I don’t can is due to my childhood trauma of spending hot and steamy summers having to help my mom can everything from beans to zucchini. It’s just not something I’m into at all.

      August 02, 2011

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