Prep Time: 15 minutes
Cooking Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 55 minutes
Yield: 2 pint jars
Recipe Intensity: Easy
Cuisine: American
Course: Condiment
Ingredients
- 1 pound fresh banana peppers
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon celery seeds
- ¼ teaspoon red pepper flakes (optional)
- 2 bay leaves
Equipment Needed
- Cutting board
- Sharp knife
- Medium saucepan
- Measuring cups and spoons
- 2 sterilized pint jars with lids
- Tongs or jar lifter
Instructions
Step 1: Prepare the Peppers
Wash the banana peppers thoroughly under cool running water. Pat them dry with a clean kitchen towel. Remove the stems and slice the peppers into thin rings. If you prefer less heat, remove some or all of the seeds before slicing.
Step 2: Prepare the Jars
Ensure that your jars and lids are clean and sterilized. Divide the garlic cloves, mustard seeds, black peppercorns, celery seeds, bay leaves, and optional red pepper flakes evenly between the jars.
Step 3: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, water, pickling salt, and sugar. Place the saucepan over medium-high heat and stir until the salt and sugar dissolve completely.
Bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for 2 to 3 minutes.
Step 4: Pack the Peppers
Carefully pack the sliced banana peppers into the prepared jars. Leave approximately ½ inch of headspace at the top of each jar.
Try to distribute the pepper slices evenly so that each jar contains a balanced amount.
Step 5: Add the Brine
Slowly pour the hot pickling brine over the peppers, ensuring they are fully submerged. Leave about ½ inch of headspace.
Use a clean utensil to remove any trapped air bubbles by gently running it along the inside edge of the jar.
Step 6: Seal the Jars
Wipe the rims of the jars with a clean damp cloth. Place the lids on top and screw on the bands until fingertip tight.
Allow the jars to cool to room temperature.
Step 7: Refrigerate
Transfer the cooled jars to the refrigerator. For the best flavor, allow the peppers to pickle for at least 24 hours before serving.
The flavor will continue to develop over the next several days.
Serving Suggestions
Pickled banana peppers are incredibly versatile and can be used in many dishes, including:
- Sandwiches and subs
- Burgers and hot dogs
- Pizza toppings
- Salads
- Nachos
- Tacos and burritos
- Charcuterie boards
- Pasta salads
- Grain bowls
Their bright acidity helps balance rich and savory foods while adding a satisfying crunch.
Recipe Tips
- Choose firm, blemish-free banana peppers for the best texture.
- For a sweeter flavor, increase the sugar by one tablespoon.
- Add sliced onions to the jars for additional flavor.
- Include fresh dill sprigs if you enjoy a dill pickle taste.
- For extra spice, add more red pepper flakes or a sliced jalapeño pepper.
- Always keep refrigerated after opening.
Storage
Store pickled banana peppers in the refrigerator for up to 6 weeks. Ensure the peppers remain submerged in the brine for maximum freshness and flavor.
If using a proper water-bath canning method, follow approved food safety guidelines for long-term pantry storage.
Why You’ll Love This Recipe
This homemade pickled banana pepper recipe is quick, affordable, and packed with flavor. It requires simple pantry ingredients and can be customized to suit your preferred level of sweetness or spice. The peppers remain crisp, tangy, and delicious, making them an excellent addition to countless meals.
Nutrition Information
Serving Size: Approximately ¼ cup
Calories: 15
Carbohydrates: 3g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Fiber: 1g
Sugar: 2g
Sodium: 290mg
Potassium: 40mg
Vitamin C: 15% Daily Value
Calcium: 1% Daily Value
Iron: 1% Daily Value