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Italian Pickled Banana Peppers

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“I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.”
1hr 35mins
24 pints

Ingredients Nutrition

  • 1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
  • 48 fresh garlic cloves (2 cloves per pint jar)
  • 59.14 ml canning salt (1/2 tsp per pint jar)
  • 118.29 ml olive oil (1 tsp per pint jar) or 118.29 ml vegetable oil, if you prefer (1 tsp per pint jar)
  • Brine
  • 946.36 ml 5% vinegar
  • 946.36 ml water
  • 709.77 ml sugar


  1. WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
  2. Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
  3. Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).

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