Fermented Sweet Banana Pepper Rings

Fermented sweet banana pepper rings are one of my favorite condiments and sometimes the store bought ones are nothing but a travesty gaining sales only due to their name.

This recipe we are attempting to reach a “bread and Butter” flavor in our sweet banana peppers using lacto fermenting as a preserving and flavoring method. The lacto fermenting process will give the finished product it’s tang without using vinegar and will allow storing without further processing.

Fermented Sweet Banana Pepper Rings Recipe:

Fermented Sweet Banana Pepper Rings
Easy and tasty condiment that can be made a little at a time.
Cuisine: Fermented
Recipe type: Fermented condiment
Serves: 1 quart
Prep time: 
Total time: 
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground mustard
  • ⅛ tsp. ground ginger
  • 1 tablespoon pickling salt
  • 12 dried stevia leaves.
  • 15 nice 5-6" banana peppers [a few were large hot peppers I am sure 🙂
  1. Choose a slice for your peppers according to preference. We use "rings" in this recipe.
  2. Firmly pack peppers into the quart jar leaving 1" head space
  3. Add spices and then top with salt and leaves.
  4. Add your weight and then add water to cover.
  5. Place an airlock lid securely on the jar and place on the counter until taste is where you want it according to tanginess.
This is an ideal use for small amounts of peppers from your garden. Using the mason jar systems lets you fine tune your recipe without having a large amount of "not so right" results that accompany our learning process. If you fail you can also dehydrate and still retain the probiotic and vitamin goodness of the fermenting process.


We as always recommend the Pickle*Pusher fermenting “weight” to hold down your contents while fermenting. No other system can do what this uniquely designed fermenting aid can do!

  • Sweet banana peppers often find themselves turned into tangy fermented pepper snacks
    Sweet banana peppers often find themselves turned into tangy fermented pepper snacks