Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 24 hours
Total Time: 25 minutes (plus resting time)
Yield: 2 pint jars
Cuisine: American
Difficulty: Easy
Ingredients
1 pound fresh banana peppers, washed and sliced into rings
2 cups white vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons granulated sugar
4 cloves garlic, peeled and lightly crushed
2 teaspoons mustard seeds
1 teaspoon black peppercorns
1 teaspoon celery seeds
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional for heat)
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 you prefer a milder pickle, remove some of the seeds before slicing.
Step 2: Sterilize the Jars
Wash two pint-sized glass jars and lids with hot soapy water. Rinse well and allow them to dry or sterilize them according to safe food preparation guidelines.
Step 3: Make the Brine
In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Add the garlic, mustard seeds, black peppercorns, celery seeds, oregano, and optional red pepper flakes.
Step 4: Heat the Brine
Bring the mixture to a gentle boil over medium-high heat for about 5 minutes, stirring until the salt and sugar dissolve completely.
Step 5: Fill the Jars
Pack the sliced banana peppers tightly into the prepared jars. Carefully pour the hot brine over the peppers until they are completely covered, leaving about ½ inch of headspace.
Step 6: Cool
Allow the jars to cool at room temperature for about 1 hour before sealing them with their lids.
Step 7: Refrigerate
Transfer the jars to the refrigerator and allow the peppers to pickle for at least 24 hours before serving. For the best flavor, wait 3 to 5 days.
Recipe Tips
Use fresh, firm banana peppers for maximum crunch.
Add sliced onions for additional flavor.
Include fresh dill if you enjoy a classic dill pickle taste.
Adjust the amount of red pepper flakes to control the spice level.
Always use clean utensils when removing peppers from the jar.
Storage
Store the pickled banana peppers in the refrigerator for up to 2 months. Keep the peppers fully submerged in the brine to maintain freshness and crispness.
Serving Suggestions
These pickled banana peppers taste fantastic on:
Sandwiches
Burgers
Pizza
Nachos
Tacos
Salads
Grilled sausages
Charcuterie boards
Pasta salad
Potato salad
Frequently Asked Questions
How long do pickled banana peppers last?
Refrigerator pickled banana peppers stay fresh for up to 2 months when stored properly in the refrigerator.
Can I use apple cider vinegar?
Yes. Apple cider vinegar creates a slightly sweeter, fruitier flavor while still preserving the peppers effectively.
Are banana peppers spicy?
Most banana peppers are mild with a gentle sweetness. However, some varieties may have a slight kick.
Can I reuse the brine?
It’s best to prepare a fresh batch of brine for food safety and the best flavor.
Nutrition Information (Per Serving)
Calories: 18
Carbohydrates: 4g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 320mg
Potassium: 55mg
Fiber: 1g
Sugar: 3g
Vitamin A: 4% DV
Vitamin C: 35% DV
Calcium: 1% DV
Iron: 1% DV