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…
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.
Banana peppers aren’t hot at all but pickling them gives them a whole other level of flavor. 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:
2 cups white vinegar
2 cups apple cider vinegar
1 cup white sugar
1 tsp. mustard seeds
1 tsp. celery seeds
1 lb. banana peppers, seeded and sliced in rings
2 cups white vinegar
2 cups apple cider vinegar
1 cup white sugar
1 tsp. mustard seeds
1 tsp. celery seeds
1 lb. banana peppers, seeded and sliced in rings
Directions:
- 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.
Cook’s Notes: 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. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
Enjoy!
Easy Pickled Banana Peppers
Easy Pickled Banana Peppers are super simple to make and can be used in so many recipes! We absolutely love them and they are not too hot.
Print Pin RatePrep Time: 25 minutes
Servings: 12
Calories: 92kcal
Ingredients
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tsp mustard seed
- 1 tsp celery seed
- 1 lb banana peppers seeded & sliced into rings
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.Store in the fridge.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.Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
Nutrition
Calories: 92kcal | Carbohydrates: 19g | Sodium: 8mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2.6% | Vitamin C: 37.9% | Calcium: 1.4% | Iron: 1.9%
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Denise says
August 12, 2018 at 12:19 pmHas anyone substituted Splenda for the sugar?
Janette Lewis says
September 11, 2018 at 12:03 pmMy 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 says
September 19, 2018 at 1:43 pmHi, 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
Phyllis says
August 13, 2018 at 6:59 pmNew to this but if you wanted to make bunch of jars do you keep doubling the recipe ?
Julie says
August 16, 2018 at 11:32 amYou 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?
Therese says
August 17, 2018 at 8:48 amThese 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 says
September 8, 2018 at 4:11 pmYes, a mason jar would work just as well if they are going straight to the fridge!
Scott says
August 27, 2018 at 7:34 pmWith 1 cup of sugar are these pretty sweet?
Lindsay Pace says
September 3, 2018 at 12:07 amOmg! 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.
Tina says
September 18, 2018 at 8:44 amMine tasted like pure apple cider vinegar I ended up throwing them all out. 🙁 any advise? I’m ready to make my next batch and i don’t have a clue what I did wrong. Ty
Sue says
October 9, 2018 at 3:49 pmI’m new at this and am wondering if the “white vinegar “ you are using is distilled?
Evan says
March 30, 2019 at 9:58 amIf you put them in the refrigerator, how long will they last?
Brandie @ The Country Cook says
April 2, 2019 at 9:25 amEvan, since they’re pickled, they should last 6 months in the fridge. 🙂