Pickled Banana Peppers

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Cooling Time: 30 minutes
• Refrigeration Time: 24–48 hours
• Total Time: About 1 hour plus chilling

Recipe Yield

• Makes approximately 2 pint jars
• About 16 servings

Ingredients

• 1 pound fresh banana peppers
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar
• 2 cloves garlic, sliced
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• ½ teaspoon black peppercorns
• ½ teaspoon crushed red pepper flakes (optional)
• 1 bay leaf (optional)

Equipment Needed

• Sharp knife
• Cutting board
• Medium saucepan
• Measuring cups and spoons
• Two clean pint-sized glass jars with lids
• Tongs or spoon
• Funnel (optional)

Instructions

Step 1: Prepare the Peppers

Wash the banana peppers thoroughly under cool running water.

Remove the stems and slice the peppers into ¼-inch rings. If desired, remove some of the seeds for a milder flavor, although many people prefer to leave them in for added texture.

Step 2: Sterilize the Jars

Wash the jars and lids in hot, soapy water and rinse well. Allow them to air dry or keep them warm until ready to use.

Step 3: Make the Pickling Brine

In a medium saucepan, combine:

• White vinegar
• Water
• Salt
• Sugar
• Garlic
• Mustard seeds
• Celery seeds
• Peppercorns
• Red pepper flakes
• Bay leaf

Bring the mixture to a gentle boil over medium-high heat.

Reduce to medium heat and simmer for 5 minutes, stirring until the sugar and salt dissolve completely.

Step 4: Fill the Jars

Pack the sliced banana peppers tightly into the prepared jars.

Carefully pour the hot brine over the peppers until fully submerged, leaving about ½ inch of headspace.

Tap the jars gently on the counter to release any trapped air bubbles.

Seal with clean lids.

Step 5: Cool

Allow the jars to cool completely at room temperature for about 30 minutes.

Step 6: Refrigerate

Transfer the jars to the refrigerator.

Although they can be eaten after 24 hours, the flavor becomes much better after 48 hours.

Cooking Intensity

• Prep Difficulty: Easy
• Cooking Skill Level: Beginner
• Heat Level: Mild
• Stovetop Heat: Medium-high to bring the brine to a boil, then medium for simmering
• Hands-on Time: About 30 minutes

Tips for Success

Choose firm, fresh banana peppers with smooth skin for the best crunch.

Slice the peppers evenly so they pickle at the same rate.

Use vinegar with at least 5% acidity for safe pickling.

Allow at least two days before serving for the best flavor.

Always use clean utensils when removing peppers from the jar to help maintain freshness.

Flavor Variations

Sweet Pickled Banana Peppers

Increase the sugar to ¼ cup for a sweeter pickle.

Spicy Version

Add sliced jalapeños or extra crushed red pepper flakes.

Garlic Lovers

Double the garlic for a bold, savory flavor.

Italian Style

Add dried oregano, basil, and a pinch of fennel seeds.

Dill Pickled Banana Peppers

Include fresh dill sprigs in each jar for a classic deli flavor.

Serving Suggestions

These pickled banana peppers are delicious on:

• Pizza
• Hamburgers
• Hot dogs
• Italian sandwiches
• Grilled cheese
• Tacos
• Burritos
• Nachos
• Potato salad
• Pasta salad
• Charcuterie boards
• Cheese platters
• Scrambled eggs
• Avocado toast

They also make a wonderful garnish for wraps and grain bowls.

Storage

Store refrigerated jars for up to 2 months.

Keep the peppers submerged in the brine for the best texture and flavor.

If the peppers develop an unusual odor, discoloration, mold, or signs of spoilage, discard them immediately.

Frequently Asked Questions

Can I use different colored banana peppers?

Yes. Yellow, orange, and red banana peppers all pickle beautifully.

Are banana peppers spicy?

Most banana peppers are mild, although some varieties have a gentle kick.

Can I reduce the sugar?

Yes. The sugar mainly balances the vinegar and can be adjusted to taste.

Can I reuse the brine?

It’s best to prepare fresh brine for each batch to ensure consistent flavor and food safety.

Do I need to cook the peppers?

No. The hot brine lightly softens them while helping preserve their crisp texture.

Recipe Notes

• Wear gloves if handling hotter pepper varieties.
• The longer the peppers sit in the refrigerator, the more flavorful they become.
• Fresh garlic may turn blue or green in acidic brine due to a harmless natural reaction.
• Label each jar with the preparation date for easy tracking.

Nutrition Information (Per Serving)

• Calories: 12
• Carbohydrates: 3 g
• Protein: 0 g
• Fat: 0 g
• Saturated Fat: 0 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 290 mg
• Potassium: 45 mg
• Vitamin A: 2% DV
• Vitamin C: 25% DV
• Calcium: 1% DV
• Iron: 1% DV