Pickled Banana Peppers
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5 from 29 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!
Prep Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Easy Pickled Banana Peppers
Servings: 12
Calories: 92kcal
Author: Brandie @ The Country Cook


  • 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


  • 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.


If you aren't sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge. 


Calories: 92kcal | Carbohydrates: 19g | Sodium: 8mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 31.3mg | Calcium: 14mg | Iron: 0.3mg