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

WHAT TO DO WITH ALL THOSE BANANA PEPPERS?


ARE BANANA PEPPERS A HOT PEPPER?

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
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
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
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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. 🙂