Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!
AN EASY AND DELICIOUS RECIPE!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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 PICKLING 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 of the banana pepper 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 pound 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Sara Frederick
I just used my Hungarian hot wax peppers in this recipe and I cannot wait to see how they came out! I left my mustard and celery seed in it... hope that wasn't a mistake!
Darlene
Sara, no that wasn't a mistake at all!! I always leave mine in and have never had an issues, I actually think the flavor gets better with it. I also add garlic to my brine and keep that in as well.
Lexi Jean
I love this recipe. I am coming back for it a second time. I would not tweak a thing. They are good for snacking the next day. But when you wait the flavors really develop... IlMy neighbor loved them too. I used pickle crisp amd did not can them.. I will be though! Thanks for this awesome recipe!
Judith Morstadt
I just pickled my peppers. Such an easy easy recipe. It smells so good; I can't wait to try them.
Brandie @ The Country Cook
Thank you so much Judith!
Matt
I'm new to this, but can the brine be reused?
Lexi
Yes you can reuse the brine once or twice. It gets diluted so I wouldn't do it more than twice and maybe add another T of vinegar to the jars you reuse
Lori Christopher
Fantastic recipe! My family loves these peppers with everything.
Brandie @ The Country Cook
Woo hoo! Thats so wonderful! Thank you Lori!
Geraldine Franklin
Would it be ok to add pickle crisp ?
Brandie @ The Country Cook
I haven't done it but I don't see how it could hurt. It's not something I use though so I would add it based on your knowledge of it.
Aaron
Once I put them in the jar and the lids "pop" and seal do I have to put them in the refrigerator? Once I open them and break the seal I understand I need to keep them refrigerated, but before that they will store at room temperature just fine right?
Cheryl
You can store sealed jars at room temperature
Elizabeth
Can you pickle banana peppers and jalapeños together with this recipe?
Brandie @ The Country Cook
Absolutely!
Richard T
That’s what I do! I use about 3/4 banana and 1/4 jalapeños. Adds some heat but not too much.
Rob
Excellent and very easy! Wife loves them on her salads!
Rob
Brandie @ The Country Cook
Yay!! Love hearing that Rob! Thanks so very much for taking the time to comment!
Dean
Can I add red pepper flakes to add some spice?
Brandie @ The Country Cook
I don't see why not.
Ashley L.
I just made this recipe. Do I put them in the fridge after I put the lid on?
Brandie @ The Country Cook
Yes
Mrs. Hill
Love the banana peppers! I have to avoid sugar - is it okay to leave it out or substitute with Stevia? What purpose does the sugar serve in the recipe?
Brandie @ The Country Cook
Hi Karen, it balances out the vinegar. I am not really familiar with sugar substitutes to be honest. But perhaps someone on here can tell you if they've tried it and how it worked out!
Colette Smith
I use Splenda in all of my pickling. Works just as well as the sugar, sometimes better!!
Brandie @ The Country Cook
Thanks so much Colette!
John Johnson
How can you "spice" them up to be hotter?
Tom
Red pepper flake.
Judy Szymalak
I added some jalapeño pepper rings and some minced garlic to mine. Great recipe!!
Brandie @ The Country Cook
Love the added garlic Judy!
Antonio
After a week in the fridge and unsealing the jar will it last up to 3 months?
Brandie @ The Country Cook
After you’ve opened it, keep it in the fridge and try to use within 2-3 months. Vinegar is a natural preservative.
Trish
Do I slice the peppers into rings and leave the seeds in? Thank you!!! I cant wait to try!
Brandie @ The Country Cook
Hi Trish! Yes, you slice into rings and leave the seeds in. That is how I do it. But a lot of people have different preferences. You can actually pickle the banana peppers whole. You don't have to slice them. In addition, if you do not want the seeds in there, you can certainly remove them! It is a very flexible recipe 🙂
Dennis Jarrett
Very easy and they turned out great!
Teresa
The hubby absolutely loves these
Py
Great recipe! Made them a few times, really nice flavor.
Mary
As long as your centers stayed down they are sealed. Great job.
Kristi
I am new to canning (brand new!), but love the simplicity of this "Easy Pickled Banana Peppers" recipe. I am afraid I misunderstood and may have wasted several jars 🙁 I poured the hot brine directly into the jar, the lid popped and seemed to be a secure seal. Therefore, I put them downstairs. I did not water bath/cold pack etc. I just poured the hot brine, and put them downstairs to store. Are they still good? Was I supposed to keep them in the fridge? I did read all the comments and felt like I got mixed direction. Thank you!!!
Katrina Neal
If the "button" in the middle of the lid stays down, they will be just fine. That is how you determine if they truly are sealed or not.
Brandie @ The Country Cook
Thank you for helping to answer Katrina!
Deb
I believe it’s called “open kettle” canning, if your jars are sterile and warm (I keep mine in a 200* oven til ready to use, and use the boiling brine, clean the rims, put on lid and ring and turn them upside down the lid should pop when sealed.
MAN
So easy and so tasty!
Claudia
Thank you so much for this amazing recipe! We just pickled our banana peppers so now we'll have to wait to eat them. We are wondering if you can use this recipe for pickling other peppers and/or jalapeños?
Thanks again
Stephen Barrett
Already gone through four Mason jars in a month delicious!!!
william
Could you keep the peppers whole?
Nana Felecia
The easiest relish I ever made thank you for the Simplicity of it and the end result was amazing!!!! ☆☆☆☆☆