Pickled Banana Peppers



  • 2 pounds banana peppers
  • 1 teaspoon dried oregano
  • 4 cups water
  • 6 cloves garlic
  • 1 cup salt
  • 3 cups water
  • 1 1/2 cups vinegar
  • 4 teaspoons dried basil (crushed)
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    1. Slice the banana peppers in half lengthwise. Rinse and discard the seeds as well as any interior pulp. Combine the 4 cups water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight.
    2. Drain;rinse well. In a large saucepan combine the 3 cups water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar.
    3. Prepare the lids according to manufacturer's directions. Wipe jar rims.
    4. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.
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