This recipe goes back so far I can’t even remember whether I got it from my Grandmother or my Mother. It is very similar to the mild pepper rings you find at sub shops. The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. There are, however, some varieties that are pretty hot. I grow a bunch of all different varieties of peppers every year and pickle all of them. Most of the ones found in the grocery stores or farmers market are generally mild peppers.
Pickled Banana Pepper Rings
Author: Jaime Johnson
Recipe type: Pickles,Condiments
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 5 pints

Ingredients
- 1 lb Banana Chile Peppers (Mild or Sweet)
- 2 cups Distilled Vinegar
- 2 cups Bottled Spring Water
- 1¼ cups Sugar
- 1 tsp. Celery Seeds
- 1 tsp. Yellow Mustard seed
Instructions
- Slice the banana peppers into ¼ to ½ inch rings. Remove the seeds and pith.
- Pack pepper rings well into hot sterilized pint jars.
- Bring all other ingredients to a boil in a non-reactive pot. Simmer for 5 mins. (Stainless Steel is best).
- Carefully ladle the hot pickling juice over the pepper rings. Wipe jar tops clean, cap and tighten screw band finger tight.
- Place jars in boiling water bath for 15 mins.
- I usually wait 1 week or two before serving to ensure optimal flavor. Enjoy!!
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