My grandma used to make all sorts of pickled vegetables, and I always loved the tangy, slightly sweet flavor. These easy pickled banana peppers remind me so much of her. This recipe has been a total game-changer. Not only does it preserve those gorgeous peppers, but it also transforms them into a zesty, crunchy condiment that we use on everything from sandwiches to salads to… well, straight from the jar!

These easy pickled banana peppers are seriously addictive. The perfect balance of tangy, sweet, and a little bit spicy (depending on the peppers you use, of course!) is something you just can’t get enough of. My husband loves them on his burgers, and the kids will sneak them out of the fridge as a snack. Trust me, once you try this recipe, you’ll never buy store-bought pickled peppers again.

I know pickling can seem intimidating, but believe me, these easy pickled banana peppers are anything but! This recipe is so simple, even a beginner cook can nail it. I used to think it was some complicated science, but it’s surprisingly easy to make easy pickled banana peppers right at home.

Plus, homemade is always better, right? No weird additives or preservatives, just pure, delicious flavor. I love knowing exactly what’s going into my food, especially when it comes to things I feed my family. These easy pickled banana peppers are also a great way to use up those extra garden vegetables.

And let’s be honest, sometimes you just need a little something to spice things up! These easy pickled banana peppers add a fantastic zing to any dish. You can adjust the level of heat by choosing different varieties of peppers – mild, medium, or hot. I usually do a mix to please everyone in the family.

I can’t wait for you to try this – it’s become such a staple in our house! I promise you, making these easy pickled banana peppers will not only be a fun cooking project but a delicious addition to your pantry.

Ingredients

Here’s what you’ll need to make these delicious easy pickled banana peppers. I’ve included my little tips and tricks that I’ve learned over the years, so you can make these perfect every time!

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1 pound banana peppers, washed and sliced into rings: Make sure to wear gloves when handling hot peppers! Trust me, you don’t want to accidentally rub your eye later. Also, I like to leave some whole for variety.

2 1/2 cups white vinegar (5% acidity): This is crucial for proper pickling and preservation. Don’t skimp on the acidity, or your peppers won’t be shelf-stable.
1 cup water: Just plain tap water is fine.
1/4 cup granulated sugar: You can adjust this to your taste. Some people prefer a sweeter pickle, others less so. Feel free to experiment! You can also substitute with honey for a different flavor profile.

2 tablespoons pickling salt: Pickling salt is important because it doesn’t contain iodine or anti-caking agents, which can cloud the brine. If you can’t find pickling salt, kosher salt will work in a pinch.
4 cloves garlic, peeled and crushed: I love garlic, so I tend to be generous with it. You can use more or less depending on your preference. Fresh garlic is always best, but in a pinch, jarred minced garlic will work.
1 tablespoon yellow mustard seeds: These add a nice subtle flavor and a little bit of texture.

1 teaspoon black peppercorns: Adds a little bit of heat.
1/2 teaspoon red pepper flakes (optional): If you want some extra spice! My husband loves these peppers extra hot.
Optional: 2-3 sprigs of fresh dill: This adds a fresh and aromatic flavor to the easy pickled banana peppers.

Optional: 1 teaspoon of dried oregano: Adds depth of flavor.

For best results when making easy pickled banana peppers, use fresh, firm banana peppers. Avoid any that are soft or have blemishes. When buying peppers, I love going to the farmers market. They have the freshest peppers that you can find!

Also, make sure that all your equipment is clean and sanitized. This is really important for food safety. You can sanitize your jars and lids by boiling them in water for 10 minutes. When it comes to ingredients for easy pickled banana peppers, quality is key!

Don’t be afraid to play around with the spices and herbs to create your own unique flavor. That’s what makes these easy pickled banana peppers so much fun to make!

I always keep a jar of these easy pickled banana peppers in my fridge. You just never know when you might need them!

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty of making these easy pickled banana peppers. Don’t worry, it’s a breeze! Just follow these steps, and you’ll have a jar of delicious, tangy peppers in no time. I’ve also added my own tips and tricks to make it even easier.

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Prepare the Jars: Wash your jars and lids with hot, soapy water. You can either sterilize them by boiling them in a large pot of water for 10 minutes, or you can run them through the dishwasher on the sanitize cycle. Keep the jars hot until you’re ready to fill them. Sterilizing your jars is an important step when making easy pickled banana peppers.
Prepare the Brine: In a large saucepan, combine the vinegar, water, sugar, and pickling salt. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. This brine is what gives the easy pickled banana peppers that tangy flavor.

Add Spices and Aromatics: Once the brine is boiling, add the crushed garlic, mustard seeds, peppercorns, and red pepper flakes (if using). Let the mixture simmer for about 5 minutes to allow the flavors to meld. Simmering the brine will enhance the flavors of the garlic and spices!
Pack the Jars: Carefully pack the sliced banana peppers into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. You can also add a sprig of fresh dill to each jar for extra flavor, if desired. Make sure the peppers are packed tightly!
Pour the Brine: Pour the hot brine over the banana peppers in the jars, making sure to cover them completely. Again, leave about 1/2 inch of headspace. If you don’t have enough brine, you can easily make more by combining vinegar, water, sugar, and salt in the same proportions. This is an important step so your easy pickled banana peppers are perfect!

Remove Air Bubbles: Gently tap the jars on the counter to release any trapped air bubbles. You can also use a clean utensil, like a chopstick or spatula, to gently push the peppers down and release any air.
Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This is important for getting a good seal.
Seal the Jars: Place the lids on the jars and screw on the bands until they are fingertip tight. Do not overtighten.

Process (Optional for Shelf Stability): For shelf-stable storage, process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). If you plan to store the easy pickled banana peppers in the refrigerator, you can skip this step.
Cool and Store: Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “popping” sound, which indicates that they have sealed properly. Once the jars are cool, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, it’s not sealed, and you should refrigerate that jar and use it within a few weeks. Store the sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to fully develop. Or, you can store the easy pickled banana peppers in the fridge and eat them sooner.

That’s it! You’ve just made easy pickled banana peppers! Now, for a bit of reassurance: If you mess up a step, don’t worry! I’ve messed up many times. You learn as you go.

Serving Ideas

Okay, so you’ve made a batch of these easy pickled banana peppers – now what? Well, the possibilities are endless! Here are some of my favorite ways to enjoy them, along with some family anecdotes.

On Sandwiches and Burgers: This is my go-to! A few slices of these easy pickled banana peppers add a zesty kick to any sandwich or burger. My husband insists on having them on his cheeseburgers – it’s a non-negotiable!
In Salads: Add some chopped easy pickled banana peppers to your favorite salad for a tangy twist. They’re especially good in potato salad or pasta salad. I love to add them to my Greek salad for an extra pop of flavor.

As a Pizza Topping: Trust me on this one! Sliced easy pickled banana peppers make an amazing pizza topping. They’re especially delicious with pepperoni and mozzarella cheese.
In Tacos and Burritos: Spice up your tacos and burritos with some easy pickled banana peppers. They add a nice crunch and a burst of flavor. My kids love them in their chicken tacos.
As a Snack: Sometimes, I just grab a few of these easy pickled banana peppers straight from the jar for a quick and satisfying snack. They’re also great on a charcuterie board.

In Dips: Chop them up and add them to your favorite dips, like hummus or guacamole. They add a tangy twist that everyone will love.

If you’re feeling adventurous, you can even use the brine from the easy pickled banana peppers to make a vinaigrette for salads. Simply whisk together some of the brine with olive oil, mustard, and a little bit of honey.

These easy pickled banana peppers also make a great gift! Package them up in a cute jar with a ribbon, and you have a homemade gift that anyone would appreciate. This is my go-to gift for the holidays. Everyone loves them!

Serving these easy pickled banana peppers is such a versatile treat! It also depends on what my family is in the mood for!

And the best part? Leftovers (if you have any!) can be stored in the refrigerator for months. The flavors actually get better over time! However, the easy pickled banana peppers have never lasted too long in my home.

FAQs

Alright, let’s tackle some frequently asked questions about making these easy pickled banana peppers. I’ve compiled these based on my own experiences and questions I’ve gotten from friends and family over the years.

Q: Can I use different types of peppers?

A: Absolutely! While this recipe is specifically for banana peppers, you can definitely experiment with other types of peppers. Jalapeños, bell peppers, and even sweet peppers would all work well. Just keep in mind that the flavor and heat level will vary depending on the type of pepper you use.

Q: How long do the pickled peppers last?

A: If you processed the jars in a boiling water bath, the easy pickled banana peppers can last for up to a year in a cool, dark place. Once opened, they should be stored in the refrigerator and used within a few weeks. If you didn’t process the jars, store them in the refrigerator and use them within a few weeks.

Q: Can I adjust the level of spiciness?

A: Definitely! If you want a milder pickle, remove the seeds and membranes from the banana peppers before slicing them. You can also reduce or omit the red pepper flakes. If you want a spicier pickle, add more red pepper flakes or use a hotter variety of banana pepper.

Q: Do I have to use pickling salt?

A: Pickling salt is recommended because it doesn’t contain iodine or anti-caking agents, which can cloud the brine. However, if you can’t find pickling salt, kosher salt will work in a pinch. Just don’t use regular table salt, as it can make the brine cloudy and bitter.

Q: Can I reuse the brine?

A: It’s not recommended to reuse the brine from pickled vegetables. The brine has already been used to extract moisture and flavor from the vegetables, and it may also contain bacteria that could cause spoilage. The only exception to this is if you make more easy pickled banana peppers within the same day.

Q: Why are my pickled peppers soft?

A: There are a few reasons why your pickled peppers might be soft. One reason is that you may have used old or soft peppers to begin with. Another reason is that you may have overcooked the peppers during the pickling process. To prevent this, use fresh, firm peppers and avoid overcooking them.

Q: Can I make a smaller batch of these easy pickled banana peppers?

A: Of course! You can easily scale down the recipe to make a smaller batch. Just adjust the ingredient quantities accordingly. For example, if you only have half a pound of banana peppers, halve all of the other ingredients as well. These easy pickled banana peppers are great in any batch size!

Q: What if I don’t have fresh garlic?

A: If you don’t have fresh garlic, you can use jarred minced garlic. Just use about 1 teaspoon of minced garlic for every clove of fresh garlic.

Q: Can I add other vegetables to the pickles?

A: Yes! Feel free to add other vegetables to the pickles, such as onions, carrots, or cucumbers. These additions can add flavor and texture to the easy pickled banana peppers.

Conclusion

Well, there you have it – my family’s favorite recipe for easy pickled banana peppers! It’s a simple, delicious, and versatile recipe that I know you’ll love. This recipe is so easy, yet rewarding!

I hope you give it a try and enjoy the tangy, slightly spicy flavor of homemade pickled peppers. They’re perfect for adding a kick to sandwiches, burgers, salads, and so much more. Plus, they make a great homemade gift!

Here are a few of my top tips for making these easy pickled banana peppers perfect every time:

Use fresh, firm banana peppers for the best texture.
Don’t overcook the peppers, or they’ll become soft.
Allow the flavors to meld for at least 2 weeks before eating.

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My family absolutely loves these easy pickled banana peppers. They’re a staple in our fridge, and we use them on everything! My husband is always grabbing them from the fridge as a snack!

And remember, don’t be afraid to experiment with the spices and herbs to create your own unique flavor. That’s what makes cooking so much fun! Whether it’s adding more garlic or throwing in a few extra red pepper flakes, have some fun with it. These easy pickled banana peppers should match your palate!

You can also make a simple banana pudding with the easy pickled banana peppers. Want to learn more? Here is the perfect Easy Banana Pudding Recipe. Need tips on What Thickens Banana Pudding? We have that too! Also, check out this article about pickling peppers on National Center for Home Food Preservation – Pickled Peppers. And learn even more about home canning at the USDA Complete Guide to Home Canning.

I’d love to hear how this turns out for your family – drop me a comment and let me know what you think! It also gives me great joy to hear you love making the easy pickled banana peppers!

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! I hope that these easy pickled banana peppers become a family favorite!

Easy Pickled Banana Peppers: A Garden Bounty Solution

Print Recipe

This easy pickled banana peppers recipe is quick, simple, and yields fantastic results. Perfect for adding a tangy kick to your meals!

Author: Kiera
Prep Time: 15 minutes

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 pint jars 1x

Category: Condiment
Method: Pickling
Cuisine: American

Ingredients

Scale

1 pound banana peppers, sliced into rings
2 cups white vinegar
1 cup water

2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, minced

1 teaspoon black peppercorns
1/2 teaspoon celery seeds

Instructions

In a large saucepan, combine white vinegar, water, sugar, salt, minced garlic, black peppercorns, and celery seeds. Bring to a boil over medium-high heat, stirring until sugar and salt are dissolved.

Add the sliced banana peppers to the boiling mixture. Reduce heat and simmer for 5 minutes, stirring occasionally.
Remove the saucepan from the heat and let the mixture cool slightly for about 10-15 minutes.
Using a slotted spoon, transfer the pickled banana peppers to sterilized jars, leaving about 1/2 inch of headspace.

Pour the hot pickling liquid over the banana peppers in the jars, ensuring they are fully submerged. Leave 1/2 inch headspace.
Seal the jars with sterilized lids and rings. Process in a boiling water bath for 10 minutes to ensure proper preservation.
Let the jars cool completely before storing. The pickled banana peppers will taste best after sitting for at least 2 weeks to allow the flavors to fully develop.

Notes

For a spicier kick, add a pinch of red pepper flakes to the pickling liquid. Ensure all equipment and jars are properly sterilized for safe preservation.