Banana Pepper Recipe
Easy Pickled Banana Peppers bring a burst of tangy, sweet crunch to sandwiches, salads, or charcuterie boards. This quick pickle recipe uses pantry staples to transform fresh peppers effortlessly.
Ready in just minutes, Easy Pickled Banana Peppers add bright flavor to everyday meals. This is the perfect way to enjoy garden peppers all year long.
What You’ll Need for Easy Pickled Banana Peppers
- Banana peppers – Mild and sweet, they soak up the tangy brine perfectly.
- White vinegar – Provides the sharp acidity that gives pickles their classic tang.
- Apple cider vinegar – Adds subtle fruitiness to balance the sharpness.
- Sugar – Brings just the right touch of sweetness to mellow the vinegar bite.
- Mustard seed – Infuses a hint of warmth and classic pickling spice.
- Celery seed – Lends an earthy, slightly peppery note that complements the peppers.
How to Make Easy Pickled Banana Peppers
Start by bringing both vinegars, sugar, mustard seed, and celery seed to a rolling boil. Slice the banana peppers into rings, then pack them snugly into sterilized jars.
Carefully pour the hot brine over the peppers, leaving about half an inch of space at the top. Wipe the rims clean, seal with lids and rings, then let them cool to room temperature.
Refrigerate the jars and allow the flavors to develop for at least a week. If you prefer shelf-stable pickles, follow USDA-approved water bath canning methods to store them long-term.
Pickling Tips & Tasty Twists
For a spicier batch, toss in a few sliced jalapeños or red pepper flakes with the banana peppers. If you like a touch of garlic, add a couple of smashed cloves to each jar before pouring the brine.
Always use fresh, firm peppers for the best texture. If you want clearer brine, stick with whole mustard seeds instead of ground mustard. Letting the peppers marinate longer deepens their flavor, so if you can wait, they’ll reward you with extra tang.
Storing Your Easy Pickled Banana Peppers
Refrigerated pickled banana peppers stay crisp and delicious for up to three months. Keep them in airtight jars and always use a clean utensil to scoop them out to avoid introducing bacteria.
For pantry storage, use a proper canning process with sterilized jars and lids. Check that lids are sealed tight before storing them on a shelf, and enjoy your pickled peppers for up to a year.
Banana Pepper Recipe
Ingredients
- 1 teaspoon celery seed
- 2 cups apple cider vinegar
- 1 cup sugar
- 2 cups white vinegar
- 1 teaspoon mustard seed
- 1 pound banana peppers tops trimmed and sliced into rings
Instructions
- Combine white vinegar, apple cider vinegar, sugar, mustard seed, and celery seed in a large pot and bring to a vigorous boil. Carefully pour the hot brine over the prepared banana pepper rings, filling each jar to within half an inch of the rim. Wipe the jar rims clean, affix the lids and rings, then allow the jars to cool to room temperature before refrigerating. Let the peppers sit for at least one week to fully absorb the flavors. For shelf storage, follow approved canning methods, processing in a water bath canner according to USDA sterilization guidelines and confirming each lid has properly sealed.
