Banana Pepper Recipe
A delightfully simple and flavorful recipe for crisp, tangy pickled banana peppers. With just a handful of pantry staples, these peppers come together quickly and develop deeper flavor the longer they marinate.
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Servings: 12
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.
Notes
Always consult trusted canning instructions if preserving for long-term storage. If jars are not sterilized for shelf stability, store pickled peppers in the refrigerator for up to three months. Ground mustard may be substituted in emergencies, though this will cloud the brine and alter the intended flavor—using whole mustard seed is strongly recommended. Seed removal from banana peppers is optional; a few remaining seeds do not affect taste or texture. This recipe yields approximately two pints.