“Pepperoncini” with Banana Peppers

8/20/2019 – This recipe was inspired by the one here. It made 5 pints. on 9/1/2019 we opened one and found the peppers were: a little too soft; strong vinegar tone; spice level could be ok. This remains posted for purposes of lessons learned with suggestions in italics..

  • 5+ cups sweet banana peppers cut into 1/2″ rings
  • In 3 pints there was: 3 cups of water + 3 cups of white vinegar + 3 tbsp pickling salt
  • In 2 pints there was: what remained of the first brine plus 1 cup of water plus 1 cup of ACV plus 1 tbsp of pickling salt.

In each pint jar:

  • ~1″ sq of dried bay leaf per pint
  • 1 large crushed garlic clove per pint
  • 10 peppercorns per pint. [Red pepper flakes with the peppercorns could have been good.]
  • 1/4 rounded teaspoon of Mrs. Wages’ Xtra Crunch. [Should have used at least twice as much.]


  1. Fill the jars with the peppers, bay leaves, garlic, and peppercorns.
  2. Bring the water, vinegar, and salt to a boil.
  3. Pour the boiling liquid over the peppers.
  4. Process in a boiling water bath for 15 minutes.
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