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Best Pickled Banana Pepper Recipes

Best Pickled Banana Pepper Recipes

Top Rated Pickled Banana Pepper Recipes

Sweet, tangy, spicy, salty, sour — pickles are bite-sized powerhouses of flavor. Since this recipe calls for a quick pickling process (no need to sanitize the jar) the rings of banana peppers stay nice and crunchy. But beware that banana peppers, like many other chile varieties, run the gamut from mild to hot. Its a good idea to taste one before you start cooking and adjust the amount of sugar in your brine accordingly.Click here to see more pickling recipes and tips.


  • Serving Size: 1 (858.3 g)
  • Calories 119.6
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 9393.1 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 7.9 g
  • Sugars - 14.4 g
  • Protein - 0 g
  • Calcium - 193.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0 mg

Step 1

Slice banana peppers into rings 1/4-inch thick. Remove seeds and ribs, if desired.

Step 2

Fill each mason jar to the top with banana peppers. Add 1 clove of minced garlic to each jar.

Step 3

In a small saucepan, heat the vinegar, water, salt, and sugar and stir until the salt and sugar are completely dissolved. There is no need to bring your brine to a full boil, you just need to heat it enough to dissolve the sugar and salt. Cool the brine completely.

Step 4

When cooled, fill each jar with pickling brine, screw on the lid, and store in the refrigerator.

Step 5

Let the peppers pickle for at least 24 hours before eating. The longer they sit, the better they are!

To Can Banana Peppers, Follow These Steps

Step 6

Prepare canner by bringing water to a boil. In a separate pot, heat lids and bands in simmering water until ready to use. You also need to heat your jars. You can do this by simmering them in the same pot as your lids and bands or run them through a cycle in your dishwasher.

Step 7

In a separate pot, bring vinegar, water, salt, sugar, and garlic to a boil. If you are canning your peppers, smash your garlic rather than mince it. Boil for 5 minutes. Stir to make sure the salt and sugar is completely dissolved. Discard garlic.

Step 8

To hot jars, add banana pepper rings leaving 1/2 inch of headspace. Ladle brine into your jars leaving 1/2 inch of headspace. Remove air bubbles by running a knife around the edge of each jar.

Step 9

Wipe the rim of the jar. Screw on lids and place in a water bath canner. Make sure the jars are completely covered with water.

Step 10

Bring the water to a boil and process for 10 minutes. Remove jars, let cool, and wait for the home canner’s favorite sound, the “pop” of your jars sealing!

Step 11

After 24 hours, check the seals. The lids should not bounce up and down when you push on them with your fingertip. Store in a cool place until ready to use.

Banana peppers are good for all types of meals. I’m obsessed and put them on practically everything I eat. My favorite ways to serve them are:

  • On top of a hot fried Chicken Cutlet sandwich (with lettuce, tomato, oil and vinegar)
  • As a pizza topping
  • Mixed into any type of salad, including chicken salad and tuna salad
  • As an element in an Italian style Antipasti
  • Chopped up and mixed into pasta sauce
  • Stuffed with a mixture of cream cheese, spices and breadcrumbs

What are some creative ways you use your peppers?

Pink Pickled Banana Peppers for Sandwiches

Between the vagaries of weather and varmints, you really need to be made of strong stuff--and have a lot of hope--to want to plant year after year. The first year? Optimism is available in spades. After that? It takes some doing.

After asking for 'all the vegetables' on my order at sub shops, I realized I love the zing of pickled banana peppers on my sandwiches. Since I got over my fear of making pickles I realized how damn easy it is to put up a jar or two. Produce + vinegar + water + garlic + time = pickles. I figured I could grow a few banana pepper plants and put up my own pickles.

On a whim right before vacation, or rather born from the desperation of needing to empty the garden and fridge before a long trip where we ate locally while on the road, I whipped up a batch of quick refrigerator pickles using a leftover kohlrabi and a bunch of banana peppers that wouldn't last in the garden for 2 weeks. I had one beet left from the farm share and decided to peel and slice it and add to the jars. The result is so fun! Pink pickled peppers. I can see these diced on top of a deviled egg or egg salad, in grilled cheese, on pizza, or in sandwiches. Plenty of sandwiches--how pretty is that?

The jar on the right is peeled sliced kohlrabi, the one in the middle is our banana pepper project, and the rest of the beet is in the little jar to the left. I just grabbed my phone since I really wasn't thinking this out. I was focused on vacation.

Top view, same order. Just a few slices of beet go a long way, color wise.

At first, the peppers stay green. If you go West for 2 weeks, they turn pink. Um . . .

Pink Pickled Banana Peppers for Sandwiches (makes 2 pints)

In a saucepan combine vinegar, water, and garlic. Bring to a boil, simmer 5 minutes, turn off heat and remove garlic. While the vinegar is heating, wash jars and pack with sliced peppers. Top with beets. Pour vinegar over vegetables. Close jar--I prefer these storage lids over any metal foolishness for refrigerator pickles (Amazon affiliate link). Let them hang out in the fridge for 2 weeks while you're on vacation, then come back and enjoy! I typically use refrigerator pickles for up to a month after they are cured.

Note: if you want to put up large amounts for enjoying in the winter, grab a stock pot and a metal rack to lift the jars off the bottom and you're good to go--10 minutes under boiling water and your pickles are shelf stable. [That's what I did with all the peppers in the bowl above, shown below.]

For more recipes using peppers, please see my Pepper Recipes Collection, part of the Visual Recipe Index by Ingredient. For more ideas on Preserving the Harvest, please see my Pinterest board.

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Organic Canning: Pickled Banana Pepper Recipe

I harvested some banana peppers last week – I picked 18 total and I have a TON left on the plants to ripen. Now it’s time to pickle them! I like this recipe because you can calculate the ingredients based on the number of pints you want to create. My 18 peppers filled 4 pint jars.

I used sweet banana peppers but you can use pretty much anything – last year I used Hungarian Wax Peppers (WAY too hot for me), Keep in mind that the amount of peppers needed is an estimate. My suggestion would be to pick the peppers, slice and fill the jars and then calculate the amount of other ingredients accordingly. Also, I always make 1 additional batch of the pickling liquid, I never pack the peppers tight enough in the jars and then don’t have enough pickling liquid.

Organic Canning: Pickled Banana Pepper Recipe

Recipe below is needed PER PINT

3/4 cup organic white vinegar

Are you using hot peppers? If so, get some gloves! I made the mistake last year and my fingers burned for 2 days straight. I’m not kidding – it was really bad!

Prep the peppers by slicing them on the diagonal in 1/4 inch slices. You can either leave the seeds or remove them. Keep in mind that the seeds add heat if you’re using any hot peppers.

Make the pickling liquid in a medium stainless steel, enamel, or nonstick heavy sauce pan by combining vinegar, water, sugar, and tumeric.

Add 1 clove of garlic and 1 tsp of pickling salt to each hot sterilized pint jar and then pack with pepper rings. Leave a 1/4 inch headspace.

Pour hot pickling liquid over the peppers (make sure to maintain the headspace). Wipe jar rims and adjust lids.

Process filled jars in a boiling water canner for 10 minutes (make sure that you start timing when the water has returned to a boil). Remove jars and let cool.

Step 1

Make sure to wear gloves when slicing the peppers to prevent burns and irritation

*Prepare canning jars (sterilize and keep warm) and prepare hot water bath.

1. Most important step –If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn’t seem like a lot, but your fingers will burn and ache for hours if you don’t wear gloves.

2. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside.

Pack rings in the jars and then add the hot liquid.

3. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat.

4. Peel and smash the garlic cloves and place them in the vinegar/water mixture.

6. Remove skins of garlic and cut each clove in half.

7. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4″ of headspace at the top of the jar.

The peppers float to the top of the jar when heated, but return to the bottom once cooled.

8. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4″ of headspace. Use a plastic utensil to remove any air bubbles – you may need to add additional liquid.

9. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.

10. Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

Recipe Summary

  • 2 pounds fresh sweet and/or hot banana chile peppers
  • 5 cups white vinegar
  • 2 cups water
  • ½ cup sugar
  • 1 tablespoon dry mustard
  • 4 cloves garlic, smashed
  • ½ teaspoon ground turmeric
  • 4 tablespoons yellow mustard seeds
  • 4 tablespoons brown mustard seeds

Slice chile peppers into rings, discarding stem ends and excess seeds.*

In a large stainless steel, enamel, or nonstick heavy pot combine vinegar, the water, sugar, dry mustard, garlic, and turmeric. Bring to boiling, stirring to dissolve sugar reduce heat. Simmer, uncovered, for 5 minutes. Discard garlic.

Pack peppers into four hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon yellow mustard seeds and 1 tablespoon brown mustard seeds to each jar. Ladle hot vinegar mixture into jars, maintaining the 1/2-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims adjust lids and screw bands.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner cool on wire racks. Let stand at room temperature for 1 week before serving.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Step 2: Boil the Brine

The brine is a very simple mix of water, vinegar, and canning salt.

In a large pot bring to a rolling boil:
4 1/2 cups water
4 cups white vinegar
6 tablespoons of canning salt

This will make much more brine than you will need for 1 jar. You can easily cut this in 1/2 if needed. You can also use this same brine for pickles and man are they good! The only thing I change for pickles is cucumbers instead of peppers and no cilantro.

Recipe Summary

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 1/4 pounds mixed hot peppers, cut into 1/4-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole)
  • 6 cloves garlic, peeled and halved lengthwise
  • 2 teaspoons whole black peppercorns
  • 3 fresh bay leaves
  • 2 cups distilled white vinegar
  • 2 tablespoons sugar
  • Kosher salt

In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.

Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.