Pickled Banana Peppers Recipe
Easy Pickled Banana Peppers bring tangy, sweet, and slightly spicy flavor to everything from sandwiches to salads. This quick-pickling recipe is simple, zesty, and endlessly versatile.
Made with a handful of pantry staples, Easy Pickled Banana Peppers come together in under 30 minutes, delivering flavor that only intensifies the longer they marinate.
Bold Flavors, Simple Ingredients for Easy Pickled Banana Peppers
- Banana peppers – The star of the show, offering gentle heat and signature crunch.
- White vinegar – Brings sharp acidity that balances the natural sweetness of the peppers.
- Apple cider vinegar – Adds subtle fruitiness and depth to the brine.
- Sugar – Enhances sweetness and helps mellow the vinegars’ acidity.
- Mustard seed – Introduces a warm, peppery complexity to the brine.
- Celery seed – Lends a fresh, slightly bitter undertone that plays beautifully with the peppers.
How to Make These Easy Pickled Banana Peppers
Start by slicing banana peppers into thin rings, discarding the stems and seeds as preferred.
Bring both vinegars, sugar, mustard seed, and celery seed to a full boil in a saucepan, creating an aromatic brine.
Layer the pepper rings into clean jars and carefully ladle the hot brine over them, leaving about ½ inch of space at the top.
Seal with lids and allow jars to cool at room temperature. Once cooled, refrigerate and let the flavors develop for at least a week.
Quick Tips & Tangy Twists
For the brightest, crunchiest results, always use fresh banana peppers. The younger and firmer, the better. If you’re craving more heat, toss in a few slices of jalapeño or a pinch of crushed red pepper flakes.
Prefer a more herbaceous blend? Add a sprig of fresh dill or a smashed garlic clove to the jar before pouring in the brine.
If canning, make sure to follow USDA safety guidelines for sterilization and sealing. Otherwise, just store the jars in the fridge and enjoy them within three months for optimal flavor and texture.
Keeping Your Pickled Peppers Fresh
These pickled banana peppers keep beautifully in the fridge for up to three months, as long as the jars are clean and properly sealed.
If you’re planning on shelf-storing, a proper water bath canning process is key. Always confirm that the lids have sealed completely before storing at room temperature. Once opened, keep refrigerated and use within a month for best taste and crunch.
This bright, tangy recipe makes two pints and is perfect for jazzing up burgers, nachos, or grain bowls. Quick to prep and easy to love, it’s a pantry essential you’ll make again and again.
Pickled Banana Peppers Recipe
Ingredients
- 1 teaspoon mustard seed
- 2 cups apple cider vinegar
- 1 pound banana peppers trimmed and cut into rings
- 1 cup granulated sugar
- 1 teaspoon celery seed
- 2 cups distilled white vinegar
Instructions
- In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seed, and celery seed, bringing the mixture to a vigorous boil.
- Carefully ladle the hot brine over the sliced banana peppers, filling the jars to within half an inch of the top.
- Wipe the jar rims clean, secure each with a lid and ring, and allow them to cool to room temperature before refrigerating.
- For optimal flavor development, let the peppers marinate for at least one week prior to consumption.
- If opting for shelf storage, employ standard water bath canning procedures in line with USDA sterilization and processing recommendations. Confirm that all lids have sealed properly before storing.
Notes
Ground mustard may be used in place of mustard seed in emergencies, though it will cloud the brine and alter the taste; for best results, mustard seed is highly recommended.
Removing banana pepper seeds is optional; a few seeds remaining will not impact the flavor.
This recipe yields approximately 2 pints.
