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Easy Pickled Sweet Banana Peppers Recipe for Canning

This pickled sweet banana pepper recipe combines crisp banana peppers, sunflower oil, fresh garlic, parsley, sugar, salt, and a touch of white wine vinegar for a perfectly tangy, flavorful bite. With simple ingredients and an easy canning process, you’ll have a vibrant side dish that’s as addictive as it is versatile - perfect for meats, salads, or charcuterie boards.
Course: Pickles, Side Dish
Cuisine: Mediterranean
Keyword: can sweet banana pepper, how to can sweet banana pepper, pickled banana pepper, Pickled banana pepper canning recipe, sweet banana pepper, sweet banana pepper canning recipe, sweet banana pepper pickled, sweet banana pepper preserve recipe, sweet banana pepper recipe, sweet banana peppers pickled recipe

Ingredients

For the Peppers:

  • 5.5 lb. banana peppers 2.5 kg
  • ¼ bunch parsley with stems
  • 4 whole garlic cloves
  • 1 cup sunflower oil
  • ½ cup white wine vinegar
  • 2 bay leaves
  • 1 tbsp. sugar
  • 1 tbsp. + 1 tsp. salt

For the Brine (Per EACH 16 oz. Jar):

  • 1 tbsp. pickling salt
  • 1½ tbsp. sugar
  • 2 tbsp. white wine vinegar
  • 2 garlic cloves thinly sliced
  • 3 whole peppercorns white or black
  • 1 whole clove

Instructions

Prepare the Banana Peppers:

  • Wash and dry the banana peppers. Trim the stems, but don’t remove them entirely.
  • Make a horizontal cut along each pepper’s side. Do not remove the seeds.

Fry the Banana Peppers:

  • Wash and dry the parsley.
  • Place parsley in a wide, shallow pot or large frying pan.
  • Add salt, sugar, sunflower oil, vinegar, whole garlic cloves, peppercorns, and bay leaves to the pot. Stir to combine; this will be the frying mixture.
  • Bring the frying mixture to a boil over medium-high heat, then lower the heat to medium.
  • Add banana peppers in a single layer (no overlapping). Fry the peppers on all sides until they become slightly translucent and soften, 7 to 10 minutes.
  • Fry banana peppers in batches, if necessary.
  • Transfer each batch of fried peppers to a bowl, cover with a lid or plastic wrap, and let rest for one hour to soften. Begin timing once all peppers are fried and sitting in a bowl.
  • Keep any juices released during the resting period.

Pack and Brine the Peppers:

  • Use clean, sterilized jars and add the brine ingredients: salt, sugar, vinegar, sliced garlic, peppercorns, and cloves.
  • Firmly pack the fried banana peppers into each jar, pressing them to release more juice.
  • Pour any juices from the resting peppers into the jars, ensuring that peppers are completely covered with liquid.
  • If the peppers aren’t fully covered, top off with freshly boiled hot water, leaving ½ inch (1.25 cm) of headspace.

Process the Jars:

  • Follow the recommended hot water bath or steam canning times for your altitude and jar size to process the jars safely.

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 - 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min