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EASY PICKLED BANANA PEPPERS

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5 from 18 votes

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…Garden Fresh Easy Pickled Banana Peppers in a ball mason pint jar

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.)Banana Peppers growing on the vine in a vegetable garden
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.fresh vegetable garden haul of banana peppers, tomatoes and cucumbers

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.Easy Pickled Banana Peppers recipe from The Country Cook
WHAT YOU’LL NEED:
white vinegar
apple cider vinegar
white sugar
mustard seeds
celery seeds
banana peppers

HOW TO MAKE EASY PICKLED BANANA PEPPERS:

  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½” of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Store in the fridge.
  5. Leave for 1 week or longer to let peppers marinate (if you can wait that long to dig in.)

EASY PICKLED BANANA PEPPERS IN A PINT-SIZED CANNING JAR

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.

 Enjoy!
Pickled Banana Peppers

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!
5 from 18 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Easy Pickled Banana Peppers
Prep Time: 25 minutes
Servings: 12
Calories: 92kcal
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

  • 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. 

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
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Reader Interactions

Comments

    • Janette Lewis says

      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.

      Reply

      • Nancy Gibson says


        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

  3. Julie says

    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?

    Reply

  4. Therese says

    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 !

    Reply

  5. Scott says


    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 🙂

    Reply

  6. Lindsay Pace says


    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.

    Reply

  9. Janice Yoder says


    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!’

    Reply

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