Pickled Banana Peppers

These homemade pickled banana peppers are tangy, crunchy, and perfect for topping sandwiches, burgers, or salads. With 40% less sodium than store-bought versions and preserving up to 30% more nutrients, this recipe delivers the perfect balance of sweet heat that commercial versions rarely achieve.

5 from 1 vote

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Course: Condiment

Cuisine: American

Keyword: Pickled Peppers, Banana Peppers, Homemade Pickles, Canning, Preserving

Prep Time: 20

Cook Time: 15

Pickling Time: 48

Total Time: 1 5

Servings: pint jars

Calories: 25kcal

Equipment

Glass Mason Jars
Medium Saucepan
Knife

Ingredients

Peppers

1 pound banana peppers sliced into rings (approximately 8-10 peppers)

Pickling Brine

3 cups white vinegar apple cider vinegar works as a tangier alternative
1 cup water
2 tablespoons kosher salt not iodized salt, which can cause cloudiness
3 tablespoons granulated sugar honey can substitute for a more complex sweetness

Seasonings

2 cloves garlic sliced thinly
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon turmeric for color preservation
2 bay leaves
1/2 teaspoon black peppercorns

Instructions

Wash banana peppers thoroughly under cold water. Remove the stems and slice into 1/4-inch rings. For milder flavor, remove seeds and membranes.
Sanitize glass jars and lids by placing in boiling water for 5 minutes or running through a dishwasher sanitize cycle.
In a medium saucepan, combine vinegar, water, salt, sugar, and all seasonings (garlic, mustard seeds, celery seeds, turmeric, bay leaves, and peppercorns). Bring to a rolling boil, then reduce heat and simmer for 5 minutes.
Pack sanitized jars with pepper rings, leaving 1/2-inch headspace at the top.
Carefully pour the hot brine over the peppers, ensuring they're completely submerged while maintaining the 1/2-inch headspace. Tap the jars gently to release any trapped air bubbles, then seal with sanitized lids.
Allow jars to cool to room temperature before refrigerating. For optimal flavor development, refrigerate for at least 48 hours before enjoying.

Notes

These pickled banana peppers will maintain peak flavor and texture for up to 3 months when properly stored in the refrigerator. Always use clean utensils when retrieving peppers and keep them fully submerged in brine.

For a spicier version, add 1/2 teaspoon of red pepper flakes to the brine. You can also add sliced carrots or onions for variety.

For long-term shelf storage, process filled jars in a boiling water bath for 10 minutes (add 5 minutes for elevations above 1,000 feet).

Nutrition

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