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.
WHAT YOU’LL NEED:
white vinegar
apple cider vinegar
white sugar
mustard seeds
celery seeds
banana peppers
white vinegar
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.
Enjoy!
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!
Print Pin RateServings: 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.
- 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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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!
I can't tell you how awesome it is to have these babies in the fridge.
What size jar do I use to do this recipe
I have 16oz jars
No salt needed.
Do you put the peppers in frig when they are still hot or do you let them cool on the counter?
Hi Kay! Good question! I let them cool on the counter first (about 2-3 hours) then pop into the fridge. Hope that helps!
I ended up with extra brine, can I keep it for next time and re-heat
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.
I love using peppercorns in my recipe. – anonymous
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!
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
How long did you water bath the jars for?
How do i need to water bath
How long can I keep these on shelf
Do you have to seed the peppers or can you just leave them in?
Mary, I just leave them in – easy peasy! 🙂
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!
We candied very hot jalapenos and it really helped calm down the heat factor.
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.
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!
Woo hoo!! Thanks so much Oma!! So happy to hear that! Yay!
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!
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
How long do they keep in the fridge? Do they get hotter and hotter in the fridge?
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?;
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.
Hope they turned out good for ya Frank!
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.
Hi Butch! Thanks! You might be right. However, this recipe will work for all of them! Thanks! 🙂
Does the hot vinegar soften the peppers? Or do they stay crunchy? Will cooling the juice help keep them crispy? Still learning tips & tricks.
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. 🙂
Not finding any answer to how long you can keep in the fridge? Anybody know?
For about a year if continuously stored in the refrigerator. 🙂
If I use the standard canning method, can they then be kept on the shelf for….a year? Longer?
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!
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.
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.
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.
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
Do you soak them before or after slicing?
Getting ready to make banana peppers thanks for all the info.
What size jar is the recipe assuming?
Can I ask, does the sugar make them a bit sweet?
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.
The water bath is fine for this.
Has anyone substituted Splenda for the sugar?
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.
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
New to this but if you wanted to make bunch of jars do you keep doubling the recipe ?
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?
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 !
Yes, a mason jar would work just as well if they are going straight to the fridge!
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 🙂
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.
How long did you leave them in the canning bath?? Thank you!
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)
I’m new at this and am wondering if the “white vinegar “ you are using is distilled?
If you put them in the refrigerator, how long will they last?
Evan, since they’re pickled, they should last 6 months in the fridge. 🙂
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!’
silly question, but what size jar are you using in this recipe? Thanks 🙂
Hi Andrea! Not a silly question at all. These are pint-sized jars 🙂
I just realized that there is no salt in the ingredients list…..is this correct?
That is correct! 🙂
How many jars of peppers does this recipe make?
Hi Ronda – 2 jars.
Super Easy. Super Flavoricious
Thank you so very much Sherry! I really appreciate you coming back and taking the time to review!
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
Made a quart jar used half the recipe and put it in the fridge. Hope it lasts the week to get full taste.
Hope you love it Dave!
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…
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…
They should be sweet hot but not overpowering. If they are gift them to a spicy friend. Doug
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.
Thank you so, so much Michelle! I appreciate you taking the time to come back and comment!!
5 stars hands down
Do these jars go straight into the fridge while hot? Or should I let them cool down first?
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…
Amazing! I am on my second jar in just a month and they taste better every day! Thank you very much 🙂
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!!
This makes my day – thank you Kimberly!!
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.
Can I successfully use all Apple Cider vinegar and no white vinegar?
Hi Jill – good question. I tend to find apple cider vinegar a bit too overpowering when you use ALL apple cider vinegar.
The easiest relish I ever made thank you for the Simplicity of it and the end result was amazing!!!! ☆☆☆☆☆