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Easy Pickled Banana Peppers

by 17 Comments

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

 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.
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!

Pickled Banana Peppers
5 from 6 votes
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Easy Pickled Banana Peppers

Course Side Dish
Cuisine American
Prep Time 25 minutes
Servings 12
Calories 92 kcal
Author Brandie @ The Country Cook

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

  1. 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 Facts
Easy Pickled Banana Peppers
Amount Per Serving
Calories 92
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 125mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 17g
Protein 0g 0%
Vitamin A 2.6%
Vitamin C 37.9%
Calcium 1.4%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

If you want some recipes to use these in, check these out!

 

Crock Pot Italian Beef Sandwiches

Greek Layer Dip

Italian Chopped Salad

Mississippi Pot Roast

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Comments

  1. 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!

    Reply

  4. 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.

    Reply

  5. 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!

    Reply

  6. 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

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

  11. 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!

    Reply

  13. 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

    Reply

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