Banana Peppers

Categories: Fruits | Food & Drink
  • Banana Peppers Fast Facts

    • Scientific name: Capsicum annuum
    • Alternate names: Pepperoncini, Tuscan peppers
    • Used in salads, condiments, on sandwiches and in sauces
    • Ingredient that makes peppers hot: Capsaicin
    • Common throughout North America
    • Native to South America
    • Also called the yellow wax pepper or banana chili
    • Banana peppers can be stuffed with meats such as sausage for a tasty treat
    • Peppers may vary in color from a light green to red
  • Banana peppers are native to South America. They come in several different varieties ranging from mild and sweet to hot and pungent. The peppers are about four to six inches long and they resemble a banana in shape. Banana peppers can be eaten in a variety of ways, including fresh, pickled, fried, stuffed and roasted. The banana pepper can also be added to sandwiches and/or salads for extra flavor and zip.


    This page contains information about banana peppers along with recipes and tips for preparing banana peppers in delicious dishes.

  • Pickled Banana Peppers

    1. Banana peppers
    2. Garlic
    3. Dill
    4. 1 cup of pickling salt
    5. 1 cup of vinegar
    6. 1 gallon of water
  • Preparing Pickled Banana Peppers

    Wash the banana peppers, and make a small slit in the side of each one. Alternatively, you can cut the peppers in half and remove all of the seeds. Bell peppers can be used instead; cut them into strips, adding in some jalapeno added for a little extra punch.

    Pack the peppers in sterilized jars. For each jar, use one clove of garlic, one bunch of dill or one teaspoon of dill seed.

    Bring the pickling mixture to a boil, pour it over the peppers and adjust the seal. Process in a boiling water bath for approximately 10 minutes. Tip: Heat the jar lids before you use them for best results.

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