The Best Pickled Banana Peppers Recipe
Tangy, crunchy, and just the right amount of zippy heat—these pickled banana peppers are the snack you didn’t know you needed!
This is the best pickled banana peppers recipe, whether you’re adding them to a dish or eating them straight from the jar. Learn how to can banana peppers in just a few steps with this easy recipe!
If you’re a canner, you know how satisfying it is hearing that “pop” when a freshly sealed jar cools down. These quick pickled banana peppers are one of my favorite things to can when I have a surplus of garden goodies or bought a few too many at the farmers’ market (again).
I’ll grab a fork and eat these babies straight from the jar while pretending I’m just “taste testing”, because technically that’s true, right?
This easy pickled banana pepper recipe is a canning MVP! It’s just the right mix of tangy and sweet with a little kiss of heat.
Add them to sandwiches, nachos, tacos, pizza, or pop them on a charcuterie board. My boys like to throw them on hot dogs, which is how you know they’re truly teen-approved.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
If you’re even a little bit obsessed with banana peppers, this small batch recipe is about to become your new go-to. It’s simple enough for beginners but still packs major flavor.
Water bath can it for long-term storage or make a few jars to stash in the fridge and munch on all week. This recipe is also super customizable—add heat, more garlic, dill… go wild! Plus, there’s just something magical about opening a jar in the dead of winter and tasting a little slice of summer sunshine.
What To Do With Pickled Banana Peppers
Yellow banana peppers are awesome for pickling! They are a medium-sized pepper in the chili family with a mild, tangy, and sometimes sweet taste.
They are great for using as a garnish on Mexican dishes, adding to sides or salads, eating as a snack, using as a topping on nachos, or adding to your signature drink. I personally eat them straight from the jar with a fork!
They’re also amazing in sandwiches, pasta salads, or even on deviled eggs for a funky twist. The possibilities are endless—and delicious!
Who says canning banana peppers has to be hard? Other than washing the peppers and slicing them into rings, there is very little work to do for this recipe.
Most canning supplies are easy to find at your local grocery store or big box store. Whether it’s a new canning pot, more jar lids, or another box of canning salt, make sure you have what you need on hand to whip up this pickled pepper recipe anytime.
An excellent resource to check out is my Complete Guide to Canning for all of my canning tips and tricks.
This post contains affiliate links.
Canning Supplies
- 12 Quart Water Bath Canner with Lid – Best for foods with high acidity like salsa, tomatoes, and fruit.
- Ball Mason Jars – Sterilized regular pint sized jars work best for this recipe.
- Snap Lids and Rings – New, unused snap lids are needed to get a good seal on your jars.
- Canning Jar Lifter – This is used to lift the hot jars safely out of the boiling water bath.
- Magnet Snap Lid Lifter – This makes pulling the snap lids from the water after being sterilized much easier.
- Over the Sink Strainer – This is my go-to strainer for processing a lot of peppers.
- Rubber tongs – For grasping hot jars and lids when sterilizing.
- Tea towels – Used for cleaning and handling hot jars.
- Stock pot – For boiling the brine mixture.
- Jar Canning Funnel – Perfect for pouring the brine into mason jars.
- Ladle – For scooping brine into the jars.
- Cutting board – Used to slice and cut the peppers.
- Sharp knife – These are my favorite for slicing and dicing.
- Measuring spoons and cup – For measuring ingredients.
- Paper towel – Perfect for wiping down the jars and clean up.
This recipe is so simple, I often triple and quadruple it if I have the time and ingredients. One pound of peppers will make about 2 pints.
Use smaller jars if you want to gift these to friends and family or if you want smaller portions to use over time.
How to Pickle Banana Peppers
Ingredients
- Banana peppers, sliced – These beauties are mild, tangy, and practically made for pickling.
- White vinegar or apple cider vinegar – The tangy base that gives your peppers their signature pickled zing.
- Water – Balances the vinegar so it’s flavorful, not overpowering.
- Salt – Helps preserve and bring out the natural flavor of the peppers.
- Sugar – Just a touch of sweetness to keep things interesting.
- Whole garlic cloves – Because garlic makes everything better, period.
- Mustard seeds – Adds that nostalgic deli flavor everyone loves.
- Whole black peppercorns – For a warm bite and a hint of spice.
- Coriander seeds – Light and citrusy, they bring out the best in the peppers.
Instructions
1. Combine water, salt, and sugar in a saucepan.
2. Place over medium heat and stir until the salt and sugar crystals dissolve.
3. Bring to a boil, then pour in the vinegar and, after a minute, turn off the heat.
4. Place an equal amount of mustard seeds, peppercorns and coriander seeds into each sterilized mason jar.
5. Fill the jars with the banana pepper rings, leaving 1″ of headspace at the top.
6. Using the funnel, pour the hot brine over the peppers. The brine should completely cover the peppers.
7. Use a butter knife to jostle the peppers in the jar and release any trapped air bubbles.
8. Peel the garlic from the husk, cut it into slices, and add to the jars.
9. Wipe the rims with a damp paper towel so nothing gets in the way of a perfect seal.
10. Cover the jars with sterilized lids and tighten with rings.
11. Process the jars, covered with boiling water, in a water bath canner for 20 minutes.
12. Carefully lift the jars out of the canner and set them on a tea towel to cool to room temperature.
13. Once the snap lids have “popped”, the pickled peppers may be stored in a cool, dark place for up to 2 years.
More Pickling Tricks
- While banana peppers are the best for pickling, you could also try; hot peppers, bell peppers, jalapeños, or chilis.
- Using wide mouth quart jars is best for homemade pickled pepper recipes, because of the larger opening. When using smaller canning jars, you will have to make sure that the peppers you use are small enough to fit in the jar.
- Once you have added the vinegar brine to your peppers, get rid of any air bubbles before continuing the canning process. You can do this by sticking a wooden spoon handle or chopstick into the side of the jar and shifting the fresh produce and pickling liquid around to release any trapped air. You want to leave 1 inch of headspace at the top of the jar, but not more.
- To be sure the jars are sealed properly, once the hot jars have cooled, check the center of the lids. If they haven’t “popped”, they need to be kept in the fridge.
- You can pickle all kinds of things. Why not try carrots, green beans, asparagus, or even grape leaves?
- Save your empty jars. The next time you want to make a new batch of classic pickled peppers, just use the jars from last year.
- Store the jars of peppers in a dark place. Once properly processed, they will keep at room temperature for up to 2 years.
Tips and Tricks
- Skip aluminum pots when boiling brine. Instead use stainless steel or enamel to avoid metallic flavors.
- Instead of using sliced banana peppers, try pickling them whole.
- For vibrant color, use a mix of yellow and red banana peppers.
- Use filtered or distilled water if your tap water has a strong chlorine taste, which can affect the final flavor.
- Don’t overpack the jars; slightly looser packing lets the brine circulate better and the flavors infuse more evenly.
- If a lid doesn’t seal after cooling, just refrigerate and eat within a few weeks—still delicious!
- Label your jars with the date so you know when to restock your pepper stash.
Am I the only one that has a bit of a giggle every time I say “pickled peppers”? Peter Piper picked a peck of pickled peppers…he he!
Other Add-Ins
- Black peppercorns, red pepper flakes, or a few slices of hot pepper.
- Add full fresh dill heads into each jar for a dill flavor.
- An additional teaspoon of mustard seed, celery seed, or dill seed, or a bay leaf or two can also be added in with the pickling spices.
- Swap in apple cider vinegar for a slightly sweeter and fruitier flavor.
Frequently Asked Questions
How long do pickled banana peppers last?
If properly sealed through water bath canning, they’ll last up to 2 years in a cool, dark place. Open jars should be kept in the fridge and enjoyed within 1–2 months.
Can I make these as refrigerator pickled banana peppers instead?
Yes! Skip the water bath and store your jars in the fridge. They’ll still be tangy and delicious, just with a shorter shelf life of about a month.
Do I need to use canning salt or can I use table salt?
Canning salt is best because it doesn’t contain additives that can cloud the brine or affect flavor. If you’re using table salt, check the label to avoid anti-caking agents.
Are banana peppers spicy?
Banana peppers aren’t very spicy. They’re more mild, with a hint of sweetness and a little tang. If you want more spice when pickling banana peppers, try blending in some hot peppers or crushed red pepper.
Can I use this recipe for other peppers?
Absolutely! This is a great base recipe for pickling jalapeños, bell peppers, chili peppers, or even those random ones your neighbor gave you from their garden.
Whether you’re wondering what to do with banana peppers you got from a friend or you just want a simple recipe to get started on your canning journey, this one’s a keeper. Now excuse me while I go pick a peck of pickled peppers… again.
Any of these canning recipes would also be great!
Easy Canning Recipes
- Crunchy Dill Pickles
- The Best Salsa for Canning
- Canning Tomato Sauce
- Easy Pickled Onions
- Peach Salsa
- Apple Pie Filling
- Hot Pepper Jelly
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Pickled Banana Peppers Recipe
Ingredients
- 1 pound banana peppers sliced
- 1 cup white vinegar or apple cider vinegar
- 1 cup of water
- 2 tsp salt
- 3 tsp sugar
- 10-12 whole garlic cloves
- 3 tsp mustard seeds
- 2 tsp whole black pepper corn
- 2 tsp coriander seeds
Instructions
- Combine water, salt, and sugar in a saucepan.
- Place over medium heat and stir until the salt and sugar crystals dissolve.
- Bring to a boil, then pour in the vinegar and, after a minute, turn off the heat.
- Place an equal amount of mustard seeds, peppercorns, and coriander seeds into the sterilized jars.
- Fill the jars with sliced banana peppers, leaving 1" of head space.
- Using the funnel, pour the hot brine mixture over the peppers. The brine should completely cover the peppers.
- Use a butter knife to jostle the peppers in the jar and release air bubbles.
- Peel the garlic from the husk, cut it into slices, and add to the jars.
- Wipe the rim of the jars with a damp paper towel.
- Cover the jars with sterilized lids and tighten with rings.
- Process the jars, covered with boiling water, in a water bath canner for 20 minutes.
- Carefully remove the jars from the canner and set on a tea towel to cool to room temperature.
- When the snap lids have "popped", the pickled peppers may be stored in a cool dark place for up to 2 years.
Notes
- Skip aluminum pots when boiling brine. Instead use stainless steel or enamel to avoid metallic flavors.
- Instead of using sliced banana peppers, try pickling them whole.
- For vibrant color, use a mix of yellow and red banana peppers.
- Use filtered or distilled water if your tap water has a strong chlorine taste, which can affect the final flavor.
- Don’t overpack the jars; slightly looser packing lets the brine circulate better and the flavors infuse more evenly.
- If a lid doesn’t seal after cooling, just refrigerate and eat within a few weeks—still delicious!
- Label your jars with the date so you know when to restock your pepper stash.
