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!
A Simple Pickled Pepper 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…
These were absolute perfection. They were not sweet at all. It was a nice balance with the vinegar. We are on our third batch already – thank you!
– Desiree
What To Do With All These 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: (See Recipe Card Below For The Full Recipe)
- white vinegar – you want to look for distilled white vinegar.
- apple cider vinegar – you could use all white vinegar but I think the apple cider vinegar adds an elevated layer of flavor that you don’t get with most recipes.
- white sugar – this keeps the vinegar taste from being too overwhelming. It provides a good counterbalance. You can adjust the sugar if you prefer but this is the only way I make them so can’t give you advice on adjusting. Just do it to your tastes.
- mustard seeds – to me this is a must, ground mustard just isn’t the same and will make your brine very cloudy so go for this extra flavor and buy the mustard seeds.
- celery seeds – I think this is what really sets this recipe apart from others, you don’t taste a celery taste really but it adds that little something extra that creates beautiful flavor.
- banana peppers – perfect to use straight from your garden!
How To Make 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. This makes 2 pints.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long to dig in.)
Tips For Pickling Banana Peppers
- These are not shelf stable as-is and must be kept refrigerated. 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.
Craving More Recipes?
- Refrigerator Pickles
- Sweet Pickle Relish
- Pickled Red Onions
- Dill Pickle Relish
- Crock Pot Mississippi Pot Roast
- Italian Chopped Salad
- Crock Pot Beef Dip Sandwiches
- Cornbread Chicken Casserole
- Muffaletta Sandwich
- Italian Melt
- Chow Chow
- Creamy Cucumber Salad
- Quick Sauerkraut
- Homemade Sauerkraut (Fermented)
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 my notes below about the seeds)
For storing
- 2 pint mason jars
Instructions
- Slice banana peppers and place them into (2) pint mason jars. Set aside.
- In a pot, bring 2 cups white vinegar, 2 cups apple cider vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 1 teaspoon celery seed to a rolling boil over medium to medium high heat.
- Pour brine over 1 pound banana peppers, tops removed then sliced into ringsliced banana peppers in jar within ½" of the top of the mason jar.
- Wipe off the rim and put lid and ring on. Allow to cool then put in the refrigerator. These must stay refrigerated.
- 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
- Please refer to my post and ingredient list above to answers for the most commonly asked questions.
- 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 if you absolutely must but it is not recommended at all. 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 – it really makes a difference.
- Keeping the banana pepper 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 and other nutritional values can vary quite a bit depending on which brands were used.
I had a bunch of end of the season banana peppers. This was as simple as could be! The brine tasted delicious! I made exactly as written. I used ball wide mouth pint jars and had enough for 3 pints perfectly! now we wait!!!! LOL
These were absolute perfection. They were not sweet at all. It was a nice balance with the vinegar. We are on our third batch already – thank you@
I started adding the ingredients for this recipe believing I had everything I needed after adding the vinegar & sugar I found out I didn’t have mustard or celery seed.went to local store @ closing they don’t sell them so I have to wait until am. what can I do with my already adding ingredients?
Just add those when you get them and then let it sit to really absorb those flavors.
What if you don’t have celery seed? Can it be omitted or is it required for this recipe?
I think it is essential for taste. You could certainly leave it out but you won’t get the same flavor profile.
I have tried this recipe and my whole family and friends love them.
This recipe is fantastic! So good that they don’t last! A question: can I reuse the brine when the jar is empty and add another bunch of pepper rings?
Absolutely! I’ve been doing that for years with no problem for that second batch. In my experience, the second batch will taste just like the first. But if you try to stretch out a third, you’ll need to let it sit longer to pickle and might need to add more of the spices to “refresh” the brine.
My Husband loves these pickled peppers…thanks for sharing!! ❤️
what method do you used to remove seeds? after cutting into rings?
I personally don’t remove the seeds so I’m not sure if there is any easier way to do it other than to scoop them out individually. Or if you don’t need to keep them into a ring shape, just slice the banana peppers in half lengthwise, scoop out the seeds with a spoon or butter knife, then slice. They won’t be rings but that is the easiest way to remove the seeds.
they sell a deseeder tool on amazon my husband bought me! Its amazingly fast and keeps the rings with less seeds and veins
Thank you Brandie and Morgan for the responses. I may try a tool. I’m a stickler for details on how others do it, so I can get the best outcome. For some reason I thought the original recipe called for seed removal.
This brine was absolutely delicious! I just finished making it and tasted the liquid. Very easy recipe. Also I’ve never made canned anything before today.
These are great!!!!! Great on sandwiches and wraps. I don’t use sugar because I’m keto but just a squirt of Splenda. I’m telling you they’re delicious.
Can’t wait to try this recipe…just wondering how long they can stay in the fridge after that first week. Thanks
makes about 3 pints
Pickles Banana peppers recipe has no ingredient ratios. I already know what the ingredients are- I don’t have the ratios
It’s in the recipe card you scrolled past to get to this comment section 🙂
Can I use these in recipes like pepperocini’s?
You can but peperoncinis are a little sweeter and most varieties don’t have any heat (or very little heat) compared to peperoncinis (depending on the variety you planted)
Made this and added water
Very, very good. Made it exactly to the recipe.
Hi! We just realized we were growing banana peppers (grew them from a seed mix) and would love to use this recipe, however I’d like to omit the sugar, is that possible?
You can make this according to your taste and preferences 🙂
I should’ve made more. My husband ate them all within a week lol
Do you have to use a canning jar or can you use any type jar?
Are you planning to can it? If so, yes you would need a canning jar. I do not recommend plastic jars with anything that is highly acidic.
Ans they are shelf stable without the waterbath?
No. I mention that in the post.
Do you think this recipe could be used to make pickled jalapenos too?
Maybe? I haven’t tried it to be honest. I’d love to know if you give it a try!
Hi! Can’t wait to try this recipe! My neighbor just gifted me a bunch of banana peppers.
Question: do you put salt in your pickling liquid?
Thx!
Nope! It is not needed at all. 🙂
My boyfriend just loves these!
Been using this recipe for a couple of years now. This year was our first year growing our own banana peppers.
So happy to hear you had a good crop this year! Feels so good to grow and pickle your own, right? So happy you loved this one!!
These came out so good and my husband has already eaten all the ones I’ve made. He says they are a keeper!
Perfect and delicious – thank you!!
Very good
These were absolutely scrumptious. My husband has nearly eaten them all! For those worried about the sugar, don’t. It doesn’t make them sweet, it just offsets the tanginess of all the vinegar. It’s simple, if you don’t like something, leave it out or just use less. It’s not hard.
great stuff!!!
According to my hubs, I am not allowed to make them any other way again. I am making my 4th batch!! He is picky too so if he says these are good, then they are!
Hi, just made the recipe for pickled banana peppers., I have brine left over can I put the left over in a container and keep for the next time.
My husband absolutely loves these! He told me to give them 5 thumbs up – ha!
I have made pickled banana peppers using this recipe many times. My family loves them. I do make one change. I use 3 c white vinegar and 1 c apple cider vinegar. I am trying something new this year. Using this brine recipe for pickled beets.
I can hardly wait to see the finished goodness cause I love pickled banana peppers!
good morning
question…
if I sterilized the jar can they stay I’m the pantry or do they have to stay in the fridge?
As long as it has been properly canned (not just the jar sterilized but that the entire thing after the peppers have been added has been properly canned – either by pressure or water bath) then it can be stored in the pantry but just sterilizing the jars by themselves does not make it shelf stable. https://www.ballmasonjars.com/water-bath-canning.html
So good. We really loved how they turned out. My husband is begging me to make more!
Great recipe, and just to add a little flavour and heat – I added black peppercorns. Won’t deviate ever!
This is a great way to keep our over abundance of banana peppers. It’s the perfect recipe for us.
This is my first time pickling peppers. I was a little hesitant but the reviews for this recipe were spot on. My family loves them and my husband can’t get enough of them! I’ve already made four batches some for now some for later, excellent recipe easy to follow. I made green peppers with this recipe and banana peppers with this recipe both have their own unique flavor and are delicious.
This recipe is delicious! Hubby gobbled them up! Thank you for the great recipe!!!
They came out absolutely fabulous and have only been marinating about a week so far.
I’ve done quite a bit of canning in the last few years. My dad loves sweet banana peppers so I decided to try this recipe. After all, it was the highest rated one that I could find. I have to say, the brine is amazing! I added a bit more sugar because my peppers were fresh to freezer to canning. (I wanted to make sure I was taking in to account the bits of ice in the pepper bag.) Love this recipe!!! Thank you.
Love this recipe! Can I use this brine with sliced jalapeños, sliced onions and a couple cloves of garlic (in pints canning jars)?
I’m planning to water bath can them. I’m below 1,000 ft so would that be 10 mins at a full boil, 5 mins with pot cover off to rest before taking them out?
Looking forward to your response.
Thank you!
Yep! Just make sure those jars are sanitized first 🙂
Most definitely!
Thank you!
Just made this recipe, can’t wait to try, but how do you get rid of the vinegar smell through the house?
Unfortunately there isn’t a way 🙁 It’s part of the pickling process
Best banana peppers I have ever eaten! I will use this on my other peppers too.
Thank you for this recipe!
Amazing recipe! I’ve already made it twice in one week with my bumper crop of banana peppers. We barely made it a week before digging in and they all disappeared quickly. Highly recommend!
I really like this recipe and it’s easy to follow, and easy to make!
Do you let them sit for a week in the fridge or at room temp before moving them to the fridge for 3 months?
Allow them to cool then put in the fridge to marinate for at least a week before you dig in 🙂
how many pints does this recipe make as written?
I answer that above in the post and the recipe card 🙂
Have you used this with jalapeños? My garden went crazy this year and I want to try something different with them.
Hi Jay! No I haven’t but I don’t see why it wouldn’t work
I tried it with jalapeños and red hot peppers, amazing.Love this easy recipe.
Ridiculously easy and the flavor is so good!
Question: I’m new to canning and pickling. When following this recipe, is there a reason this doesn’t call for pressuring them or water bathing after all ingredients are added? Do they have to go to the fridge or can they be stored in a pantry? Thank you!!
You only need to do that if you’re planning to preserve them (can them); otherwise they stay in the refrigerator for up to 3 months.:)
First time pickling home grown banana peppers and cucumbers. They are amazing! I’m looking forward to using this recipe again! No need to search for anything else.
Thanks so very much Mimi!!