The Best Pickled Banana Peppers Recipe

pickled banana peppers recipe

This is the best pickled banana peppers recipe – perfectly tangy with a mild kick of heat! Learn how to can these delicious, pickled peppers in just a few steps!

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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!

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.

Pickled Banana Peppers Recipe

Canning peppers could not be easier!  Other than washing and slicing the banana peppers, there is very little work to do.

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Canning Supplies:

Pickled Banana Peppers Process

I often triple and quadruple this recipe if I have the time and ingredients.  One pound of peppers will make about 2 pints of peppers.

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 peppers:

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
Pickled Banana Peppers Process

Directions:

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.

Pickled Banana Peppers Process

4. Place an equal amount of mustard seeds, peppercorns and coriander seeds into the sterilized jars.

Pickled Banana Peppers Process

5. Fill the jars with sliced banana peppers leaving 1″ of head space.

6. Using the funnel, pour the hot brine mixture over the peppers. The brine should completely cover the peppers.

Pickled Banana Peppers Recipe Process

7. Use a butter knife to jostle the peppers in the jar and release air bubbles.

8. Peel the garlic from the husk, cut it into slices and add to the jars.

9. Wipe the rim of the jars with a damp paper towel.

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 remove the jars from the canner and set on a tea towel to cool to room temperature.

13. When the snap lids have “popped” the pickled peppers may be stored in a cool dark place for up to 2 years.

Pickled Banana Peppers Recipe

More pickling tricks:

  • While banana peppers are the best for pickling, you could also try; hot peppers, bell peppers, jalapenos or chilis.
  • Using wide mouth quart jars is best for homemade pepper recipes because of the larger size 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 centre 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.
Pickled Banana Peppers Recipe

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 flavour.
  • 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 spice.
  • Substitute some or all of the white vinegar with apple cider vinegar.
Pickled Banana Peppers Recipe

Any of these canning recipes would also be great!

Easy Canning Recipes:

If you love this pickled banana peppers recipe, please give it a five star review and help me share it on Facebook or Pinterest!

Pickled Banana Peppers Recipe

Pickled Banana Peppers Recipe

Yield: 2 pints
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

This is the best pickled banana peppers recipe - perfectly tangy with a mild kick of heat! Learn how to can delicious, pickled peppers in just a few steps!

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

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 the sterilized jars.

5. Fill the jars with sliced banana peppers leaving 1" of head space.

6. Using the funnel, pour the hot brine mixture over the peppers. The brine should completely cover the peppers.

7. Use a butter knife to jostle the peppers in the jar and release air bubbles.

8. Peel the garlic from the husk, cut it into slices and add to the jars.

9. Wipe the rim of the jars with a damp paper towel.

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 remove the jars from the canner and set on a tea towel to cool to room temperature.

13. When the snap lids have "popped" the pickled peppers may be stored in a cool dark place for up to 2 years.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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