Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!
EASY PICKLED BANANA PEPPERS
My garden FINALLY started producing veggies. I don't know what was going on but all of my plants were so slow to produce. My only problem now is I feel like all the vegetables are coming in at one time. Like my banana peppers...
WHAT TO DO WITH ALL THOSE BANANA PEPPERS?
One minute there weren't any there and it seems like by the time I turned around, there were a ton of them. This was my first year growing banana peppers. I had no idea that they would produce so well. So I figured it would be a good idea if I pickled a bunch of them. I use banana peppers, not just in sandwiches, but in a whole bunch of other recipes (see recipes at the end of this post.)
I wanted a simple recipe and came up with one using ingredients I already had in my pantry. I think this gave the peppers great flavor but it won't overwhelm the taste in other dishes that I decide to use them in.
ARE BANANA PEPPERS A HOT PEPPER?
Banana peppers aren't hot at all but pickling them gives them a whole other level of flavor. You can even use these as a substitute for peperoncini in many recipes. I am really pleased with how these turned out. This recipe will make two pints. But obviously, you can double or triple the recipe for more.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
white vinegar
apple cider vinegar
white sugar
mustard seeds
celery seeds
banana peppers
apple cider vinegar
white sugar
mustard seeds
celery seeds
banana peppers
HOW TO MAKE EASY PICKLED BANANA PEPPERS:
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within ½" of the top.
- Wipe off the rim and put lid and ring on.
- Store in the fridge.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long to dig in.)
TIPS FOR MAKING PICKLED BANANA PEPPERS:
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf. Make sure your banana peppers are fresh and have been rinsed well.
- Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn't affect taste at all. I don't fuss too much over that.
- Updated to add: Since I keep getting questions about substituting mustard seed with ground mustard I thought I would answer it here. Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
EASY PICKLED BANANA PEPPERS
Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!
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Servings: 12
Calories: 92kcal
Ingredients
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 lb banana peppers tops removed then sliced into rings (see notes below)
Instructions
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within ½" of the top.
- Wipe off the rim and put lid and ring on.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.
Notes
- If you aren't sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge.
- Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
- Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn't affect taste at all. I don't fuss too much over that.
- This recipe makes 2 pints.
Nutrition
Calories: 92kcal | Carbohydrates: 19g | Sodium: 8mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 31.3mg | Calcium: 14mg | Iron: 0.3mg
Nutritional Disclaimer
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Colleen Willisch
Excellent and so easy! I used sweet banana peppers and then I tried jalapeño peppers. They are both delicious!
lyn
excellent taste.
Andrea McAvoy
One question - why no salt? I made the brine ad per the recipe but I’ve never before seen pickles without any salt. Great use of my abondanza of banana peppers.
Brandie @ The Country Cook
Simple answer, it’s just not needed. 🙂
Carol jacker
Can you double the brine?
Amanda
If I have more peppers can I just keep adding to the same liquid or do I need to make fresh?
Suzy
Wondering if recipe can be doubled as is or do we need to modify?
Brandie @ The Country Cook
If you're doubling the amount of peppers you're using then you can certainly double this recipe to make sure you have enough for all your peppers. 🙂
Lisa
This recipe is so good! I used it and made several pints so far. I will forever use this recipe
Shirley
Loving your recipe here, so simple. Love banana peppers.
A note you say your garden took longer time to produce. Were you in one of those dreadful high heat waves for a bit. I was, my garden is about 5-6 weeks behind normal.
Found out this is because the plants do not grow, produce flowers or set in high heat. their focus is on staying alive. plus not so many pollinators around in the high heat.
Brandie @ The Country Cook
Yes! It really stalled everything. I've had a couple of growing years like that. It gets hotter and hotter every year and it is really starting to affect normal growing times sadly.
Dawn Gilbert
I don't like banana peppers at all, but our school grew a ton of them, so I looked up your recipe. My colleagues LOVED them! I'm working on a third batch right now, and they are so easy to make. Thanks for such an economical and delicious way to use banana peppers!
Michael
This turned out to be an awesome recipe. Definitely better than any store brand banana peppers I have ever bought. I used the banana pepper from my garden and put them on pizza, delicious!
One issue, I saved some extra broth and at the bottom it looks like there was some sort of mold? Looks like a tumbleweed floating on the bottom. Is this mold? Why did this happen? They have only been in my fridge for a week and a half. I did leave the mustard and celery seed in there so maybe it’s just residue from that? Any help would be greatly appreciated. Also the jars that still have banana peppers in them seem to be fine? Although can’t be 100% sure.
Brandie @ The Country Cook
My guess is that your mustard and celery seed broke down and settled on the bottom of the jar. With the vinegar in the recipe, you wouldn't see mold that early on - especially with keeping it in the fridge too. 🙂
Sara Frederick
I just used my Hungarian hot wax peppers in this recipe and I cannot wait to see how they came out! I left my mustard and celery seed in it... hope that wasn't a mistake!
Darlene
Sara, no that wasn't a mistake at all!! I always leave mine in and have never had an issues, I actually think the flavor gets better with it. I also add garlic to my brine and keep that in as well.
Lexi Jean
I love this recipe. I am coming back for it a second time. I would not tweak a thing. They are good for snacking the next day. But when you wait the flavors really develop... IlMy neighbor loved them too. I used pickle crisp amd did not can them.. I will be though! Thanks for this awesome recipe!
Judith Morstadt
I just pickled my peppers. Such an easy easy recipe. It smells so good; I can't wait to try them.
Brandie @ The Country Cook
Thank you so much Judith!
Matt
I'm new to this, but can the brine be reused?
Lexi
Yes you can reuse the brine once or twice. It gets diluted so I wouldn't do it more than twice and maybe add another T of vinegar to the jars you reuse
Lori Christopher
Fantastic recipe! My family loves these peppers with everything.
Brandie @ The Country Cook
Woo hoo! Thats so wonderful! Thank you Lori!
Geraldine Franklin
Would it be ok to add pickle crisp ?
Brandie @ The Country Cook
I haven't done it but I don't see how it could hurt. It's not something I use though so I would add it based on your knowledge of it.
Aaron
Once I put them in the jar and the lids "pop" and seal do I have to put them in the refrigerator? Once I open them and break the seal I understand I need to keep them refrigerated, but before that they will store at room temperature just fine right?
Cheryl
You can store sealed jars at room temperature
Elizabeth
Can you pickle banana peppers and jalapeños together with this recipe?
Brandie @ The Country Cook
Absolutely!
Richard T
That’s what I do! I use about 3/4 banana and 1/4 jalapeños. Adds some heat but not too much.
Rob
Excellent and very easy! Wife loves them on her salads!
Rob
Brandie @ The Country Cook
Yay!! Love hearing that Rob! Thanks so very much for taking the time to comment!
Dean
Can I add red pepper flakes to add some spice?
Brandie @ The Country Cook
I don't see why not.
Ashley L.
I just made this recipe. Do I put them in the fridge after I put the lid on?
Brandie @ The Country Cook
Yes
Mrs. Hill
Love the banana peppers! I have to avoid sugar - is it okay to leave it out or substitute with Stevia? What purpose does the sugar serve in the recipe?
Brandie @ The Country Cook
Hi Karen, it balances out the vinegar. I am not really familiar with sugar substitutes to be honest. But perhaps someone on here can tell you if they've tried it and how it worked out!
Colette Smith
I use Splenda in all of my pickling. Works just as well as the sugar, sometimes better!!
Brandie @ The Country Cook
Thanks so much Colette!
John Johnson
How can you "spice" them up to be hotter?
Tom
Red pepper flake.
Judy Szymalak
I added some jalapeño pepper rings and some minced garlic to mine. Great recipe!!
Brandie @ The Country Cook
Love the added garlic Judy!
Antonio
After a week in the fridge and unsealing the jar will it last up to 3 months?
Brandie @ The Country Cook
After you’ve opened it, keep it in the fridge and try to use within 2-3 months. Vinegar is a natural preservative.
Trish
Do I slice the peppers into rings and leave the seeds in? Thank you!!! I cant wait to try!
Brandie @ The Country Cook
Hi Trish! Yes, you slice into rings and leave the seeds in. That is how I do it. But a lot of people have different preferences. You can actually pickle the banana peppers whole. You don't have to slice them. In addition, if you do not want the seeds in there, you can certainly remove them! It is a very flexible recipe 🙂
Dennis Jarrett
Very easy and they turned out great!
Teresa
The hubby absolutely loves these
Py
Great recipe! Made them a few times, really nice flavor.
Mary
As long as your centers stayed down they are sealed. Great job.
Kristi
I am new to canning (brand new!), but love the simplicity of this "Easy Pickled Banana Peppers" recipe. I am afraid I misunderstood and may have wasted several jars 🙁 I poured the hot brine directly into the jar, the lid popped and seemed to be a secure seal. Therefore, I put them downstairs. I did not water bath/cold pack etc. I just poured the hot brine, and put them downstairs to store. Are they still good? Was I supposed to keep them in the fridge? I did read all the comments and felt like I got mixed direction. Thank you!!!
Katrina Neal
If the "button" in the middle of the lid stays down, they will be just fine. That is how you determine if they truly are sealed or not.
Brandie @ The Country Cook
Thank you for helping to answer Katrina!
Deb
I believe it’s called “open kettle” canning, if your jars are sterile and warm (I keep mine in a 200* oven til ready to use, and use the boiling brine, clean the rims, put on lid and ring and turn them upside down the lid should pop when sealed.
MAN
So easy and so tasty!
Claudia
Thank you so much for this amazing recipe! We just pickled our banana peppers so now we'll have to wait to eat them. We are wondering if you can use this recipe for pickling other peppers and/or jalapeños?
Thanks again
Stephen Barrett
Already gone through four Mason jars in a month delicious!!!
william
Could you keep the peppers whole?
Nana Felecia
The easiest relish I ever made thank you for the Simplicity of it and the end result was amazing!!!! ☆☆☆☆☆
jill
Can I successfully use all Apple Cider vinegar and no white vinegar?
Brandie @ The Country Cook
Hi Jill - good question. I tend to find apple cider vinegar a bit too overpowering when you use ALL apple cider vinegar.
Rosie Brock
I just started canning this year. I started with pickled red onions. Your banana peppers. I have made them 4 times this summer. This last time I made 4 pints and hopefully I can ration them through the winter. Thanks so much for sharing.
Kimberly
I tried this recipe because my little 6 year old loves banana peppers. She hasn't warmed up to them yet but my husband and I think they are the bomb.
I just bought a peck from the Dutchy and I'm ready to make some more!!
Brandie @ The Country Cook
This makes my day - thank you Kimberly!!
Nicholas
Amazing! I am on my second jar in just a month and they taste better every day! Thank you very much 🙂
Lesley P
They have boiling hot liquid in them, I'd let them cool first. You can hear the seals pop (form a vacuum) as they cool on the counter. This is half the fun of canning...
Angi
Do these jars go straight into the fridge while hot? Or should I let them cool down first?
michelle
5 stars hands down
Michelle
These were amazing, had lots of banana peppers in my greenhouse and no idea what to do with them. This was definitely the right answer, so much so I bought ten more pounds at the market and pickled them all. Thank you so much for sharing this awesome recipe definitely will never store buy them again.
Brandie @ The Country Cook
Thank you so, so much Michelle! I appreciate you taking the time to come back and comment!!
Doug Rapp
They should be sweet hot but not overpowering. If they are gift them to a spicy friend. Doug
Lesley Paquette
Last year I made spicy bread and butter pickles and they came out great! This is my first year pickling banana peppers. I picked the 6 largest and there must be another dozen still on my one plant. The kitchen smells wonderful and hopefully the pickling will tone them down because i just found out that I bought a HOT banana pepper plant this spring...
Rosie Brock
I did that myself buying them at the grocery store. Ok didn't know there were hot banana peppers so I didn't pAy attention to the sign. I toned them down with some brown sugar and lemon juice. I loved the recipe the recipe the first time so this time I had doubled it. I was disappointed when. I realised they were hot. When they were done they just the right heat. I was really pleased...
Dave
Made a quart jar used half the recipe and put it in the fridge. Hope it lasts the week to get full taste.
Brandie @ The Country Cook
Hope you love it Dave!
Doug Rapp
Great recipe and flavor,you are right about the fridge version,let them marinate. Also with this brine recipe they couldn't go bad if they were in a crock sitting in the closet,Make em,put in the fridge for months with no problem and cruncy
Sherry
Super Easy. Super Flavoricious
Brandie @ The Country Cook
Thank you so very much Sherry! I really appreciate you coming back and taking the time to review!
Ronda Norman
How many jars of peppers does this recipe make?
Brandie @ The Country Cook
Hi Ronda - 2 jars.
Diane N
I just realized that there is no salt in the ingredients list.....is this correct?
Brandie @ The Country Cook
That is correct! 🙂
Andrea
silly question, but what size jar are you using in this recipe? Thanks 🙂
Brandie @ The Country Cook
Hi Andrea! Not a silly question at all. These are pint-sized jars 🙂
Janice Yoder
I was searching for a way to use banana peppers and tried this recipe. We can't stop eating them on sandwiches. They are 'the bomb!'
Evan
If you put them in the refrigerator, how long will they last?
Brandie @ The Country Cook
Evan, since they're pickled, they should last 6 months in the fridge. 🙂
Sue
I’m new at this and am wondering if the “white vinegar “ you are using is distilled?
Lindsay Pace
Omg! Absolutely delicious. I tried these, and fell madly in love. They are so good. I did the canning option, with amazing results. They are still crunchy, and taste like a little piece of heaven. So much better than store bought.
Mary Alice Davis
How long did you leave them in the canning bath?? Thank you!
Martin Knott
If you'd like them to be crunchy ... do not process them.
They go right to the fridge and will keep a long time (months)
Scott
These were perfect! Definitely let them marinate for at least a week before eating (as it states in the directions.) It makes ALL the difference 🙂
Therese
These look great! Excuse my ignorance but I don’t can... even though I would love to. So when you say to put these in a jar I can put them in a mason jar and put them in the fridge, I don’t have to go through the whole canning procedure?? Thanks !
Julie A Herman
Yes, a mason jar would work just as well if they are going straight to the fridge!
Julie
You mantioned that you use these banana peppers in other recipes that would be at the bottom of the article. I don’t see them. Can you provide those ideas?
Phyllis
New to this but if you wanted to make bunch of jars do you keep doubling the recipe ?
Denise
Has anyone substituted Splenda for the sugar?
Janette Lewis
My hubby is a diabetic, and I substituted Splenda in my zucchini relish last year. I reduced the amount as I find Splenda is sweeter than regular sugar ie: 1 cup sugar =2/3 cup of Splenda.
Nancy Gibson
Hi, Janette! Both my husband and I are pre-diabetics. The ONLY relish I like is zucchini and I would LOVE to make my own. Would you be willing to share the recipe you used with me, please? I thank you in advance. Sincerely, Nancy Gibson
Gretchen
Hello! I am really excited to try this recipe ! I am fairly new to canning. Is the water bath method safe to use with the banana peppers? I read a lot of recipes and many people used the pressure canners. I would prefer to do the water bath method if it’s safe.
kathy
The water bath is fine for this.
Deb M
Can I ask, does the sugar make them a bit sweet?
Patrick
What size jar is the recipe assuming?
DeAnna Carter
a trick I have found when I make my Banana peppers is to soak the peppers in a salt brine ( 2 cups water, 2 TBS salt) and while soaking, cover with ice. Soak 2-3 hours or even overnight.
then put them in the jars and continue with this recipe. the ice soak helps them stay crispy
Kim
Do you soak them before or after slicing?
Penny Allen
Getting ready to make banana peppers thanks for all the info.
jim stubbs
if you are going to process the jars over 10 minutes then you don't have to steriize the jars. i always sterilize my jars just to be safe.all you have to do is put the jars in some water and slowly heat it up. bring to low boil. you don't want the jars to be moving around. then when you are ready to use take one out and fill it with whatever you are canning and then wipe the rim off with a clean towel. then put the lids on and then the ring. make sure you don't over tighten the ring. i spin the ring on till it stops then a small turn, maybe an 1/8 of a turn and that is it. hope this helps you Karleigh.
Karleigh Johnson
Hi there!
New to "canning"...so did you sterilize your jars prior to making this batch? If so, how did you do it? If not, does the boiling of the brine suffice?
Thanks!
Trish
I wash my jars in hot soapy water and rinse them really good. Then I put them in the dishwasher without soap and that sterilizes them pretty good. My dishwasher has a sterilizing option on it.
Andrea Odierno
I always boil my jars before canning. You don’t always have to but, it makes me feel better knowing the are super clean. Then I let them dry on some clean paper towels. I also boil the lids and rings. You can find a canning pot that won’t be too expensive at your local Walmart. You will also need some canning tools and you should be able to find canning directions on line. I just finished making this recipe and can’t wait to try them.
frances funderburk
Not finding any answer to how long you can keep in the fridge? Anybody know?
Brandie @ The Country Cook
For about a year if continuously stored in the refrigerator. 🙂
Janelle
If I use the standard canning method, can they then be kept on the shelf for....a year? Longer?
Neesie
Does the hot vinegar soften the peppers? Or do they stay crunchy? Will cooling the juice help keep them crispy? Still learning tips & tricks.
Brandie @ The Country Cook
Hi Nessie! I think the peppers hold up to the process but if you prefer them super crunchy, then you could definitely let the liquid cool some. 🙂
Butch
Your pictures do not look like banana peppers. They look like cubanells to me. I have a ton of both. I usually freeze my cubanells because they are such a fine frying pepper. I plan on pickling all the bananas. I’m going to try this recipe and hot water bathe in mason jars for pantry storage. I’ll let you know how they turn out.
Brandie @ The Country Cook
Hi Butch! Thanks! You might be right. However, this recipe will work for all of them! Thanks! 🙂
Frank
I omitted the celery seed and replaced it with cumin seed and added 1/4 tsp of red pepper flake ( I like heat) can’t wait to try them.
Brandie @ The Country Cook
Hope they turned out good for ya Frank!
Jay Butler
I don't like anydthing hot, so I usually grow the sweet banana pepper in my small raised bed in my back yard.. I tried this refrig recipe and it was great. I did not have some the ingredients, so instead of the celery and mustard seed I used Slap Your Momma spice and pepper .I made some more today. I intend to use the correct indredients next time. I have a bunch of green grape tomatoes . Wonder if you could do them the same way?;
Jo
How long do they keep in the fridge? Do they get hotter and hotter in the fridge?
Peter B Kallanian
I hope some one can help me. I have banana peppers in my garden and my Mother in-law when she was alive, used to bottle them with freshly made tomato sauce and with olive oil, we used to go crazy over it, she used to call it ZEYTOON YAHRLI..
I was wondering if there is a recipe for it. Now I'm left alone and looking every where to find out if anyone knows what I'm talking about and maybe help.
Thank you
Laura Haggarty
Thanks for this, I had a pile of banana peppers and some Jimmy Nardellos, so did a jar of each. Now to just wait the week before trying them!
Oma
I love pickled banana peppers and am growing them for the first time this year. I was looking for a good and easy recipe. I tried this with my first batch of peppers I harvested and waited a week like was recommended. Just opened them and YUMMY! Just what I was hoping for. The peppers still have crunch and the flavor is just right. I did the refridgerator version. Thank you for this recipe!
Brandie @ The Country Cook
Woo hoo!! Thanks so much Oma!! So happy to hear that! Yay!
Chelsie
how long can these stay in the frig with out sealing the jar? People at work have been sharing some and I would like to try this but don't have the stuff needs to seal the jar. we are getting our own home this month and would like to start filling my frig with homemade items.
Ericka
I can't wait to try this! Quick question...does pickling the peppers take away some of the heat? Our peppers got REALLY spicy this year, and the kids don't want to eat them. Thanks!
Jean M Semones
We candied very hot jalapenos and it really helped calm down the heat factor.
Mary
Do you have to seed the peppers or can you just leave them in?
Brandie @ The Country Cook
Mary, I just leave them in - easy peasy! 🙂
Stella
How long can I keep these on shelf
Joan T. Bland
Found your recipe for easy pickle banana peppers and I made them today. I did the water bath process due to having so many peppers coming off at this time. In a week I will try them and let all of you know if i followed your instructions correctly for mine to turn out wonderful like yours. Thank you for sharing.
Joan-Sanford, NC
Brian
How long did you water bath the jars for?
mary vantreeck
How do i need to water bath
Billy
I'm a huge fan of banana peppers, but I've never even thought of pickling them! This is great. Thank you for sharing this recipe, I can't wait to try this at home. I'll have to report back once I've finished!
Samantha
Can I omit the mustard seeds or use something in place of them? I have a bunch of peppers & was looking for a recipe to can them.
Anonymous
I love using peppercorns in my recipe. - anonymous
Joyce
With Covid 19. There is shortage of mustard seed so I used stone ground mustard instead. Loved it.
Angela P
Thanks for the tip...I haven't been able to find mustard seeds but I have plenty of ground mustard!
Kay
Do you put the peppers in frig when they are still hot or do you let them cool on the counter?
Brandie @ The Country Cook
Hi Kay! Good question! I let them cool on the counter first (about 2-3 hours) then pop into the fridge. Hope that helps!
Wayne Knox
I ended up with extra brine, can I keep it for next time and re-heat
Jimmie Hoggard
How many jars will this make
Brandie (The Country Cook)
No salt needed.
Carlee
How fun to have your own pickled peppers! I just got done "putting up" some tomato sauce. Most of it will end up being chili this fall and winter. We've never grown banana peppers either but now I want to!
Brandie (The Country Cook)
I can't tell you how awesome it is to have these babies in the fridge.
kevin king
What size jar do I use to do this recipe
I have 16oz jars