Learn how to pickle peppers with our easy Pickled Banana Peppers recipe. They’re a flavor powerhouse adding flavor and zing to any and all recipes.
Pickled banana peppers can be purchased at your local grocery store, however the flavor and soft texture leave much to be desired. Plus, they’re loaded with food dyes and preservatives. So how do you keep pickled banana peppers crispy and on hand? Simple. You spent 20 minutes making your own.
How To Make Pickled Banana Peppers
Making quick pickled peppers only requires 20 minutes of your time and a few staple ingredients. This doesn’t include the recommended 24 hours of marinating time, however.
There are only 4 big steps involved: boil the brine, cut the peppers and transfer them to a sterile canning jar, ladle the brine over the peppers and seal!
If you have leftover banana peppers roast them! Here’s How To Roast Peppers.
Serving Ideas
There are a plethora of ways to enjoy pickled banana peppers.
- They’re the perfect accoutrement to our Famous Carne Asada Tacos, Carne Asada Fries, or Refried Bean Dip
- Load them up in Steak Fajitas, Chicken Fajitas or Pollo Asado Tacos using Grilled Pollo Asado.
- Serve Alongside Candied Jalapeños on A Charcuterie Board
- Throw them on eggs in the am, or even when you’re making these Starbucks Sous Vide Egg Bites.
- Toss them in our Instant Pot Macaroni and Cheese after it’s done cooking.
- Add to Salad Recipes, including Ensalada de Coditos, Ensalada de Papa, Greek Salad or Italian Chopped Salad.
- These would be FABULOUS on sandwiches, like this Muffaletta Sandwich Recipe.
- Use them as a garnish on a Mango Michelada or Michelada. Even Caldo de Queso soup.
- Hello, pizza toppings!
- Oh, even better: hamburger or hot dog toppings!
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Frequently Asked Questions
Negative. This ain’t no jalapeño pepper! In fact, banana peppers only rate 0-500 Scoville Heat Units on the Scoville Scale. They’re mild, medium-sized chili peppers with a slight tang and hit of sweetness.
These is a refrigerator pickle recipe, so the jars MUST be stored in a refrigerator until you’re ready to eat. They can be stored up to 3 months.
While very similar, these are two different peppers. Pepperoncini peppers make a great substitute for banana peppers, however they are slightly spicier (100–500 on the Scoville Heat Units scale).
Pickled peppers encompass all the varietals of peppers (think jalapeños, serranos, etc.) so Banana Peppers fall under the category of pickled peppers.
Recipe Notes and Tips
- This canning recipe is highly adaptable. Add in whatever spices you think you’d like. Think mustard seeds, black peppercorn, dill, etc. The list is endless.
- Not into seeds? Utilize a small paring knife to remove the membranes and seeds after slicing. I don’t bother with this step, but to each their own!
Canned Banana Peppers
What is the Best Way To Preserve Banana Peppers? You can utilize this easy pickled peppers recipe to make canned banana peppers. Just follow the USDA guidelines if you’re unfamiliar with the canning process. Quick reminder….remove the garlic clove before canning to avoid the risk of botulism.
Here’s a quick chart related to elevation and water bath time as advised by the USDA.
Pickled recipes are plentiful here at FoodieandWine: pickled pepperoncini, pickled cucumbers recipe, pickled red onions, and pickled jalapeno peppers!
Pickled Banana Peppers
Equipment
Ingredients
- 1 Lb Banana Peppers (Approx. 10 Long Peppers)
- 2 Cups Water
- 2 Cups Distilled White Vinegar (*Note 1)
- 1 tbsp Kosher Salt (*Note 2)
- 1 tbsp Sugar or Honey
- 2 Cloves Fresh Garlic, Smashed
Instructions
- Add the water, vinegar, salt and sugar to a medium saucepan and bring to a boil. Once boiling the sugar and salt should be dissolved. Set aside to cool.
- While the brine is cooling, thinly slice the banana peppers, to your preferred thickness.
- Fill the mason jar(s) with the sliced peppers and top with the smashed garlic clove.
- Ladle the brine over the peppers, leaving 1/2” at the top if you’re canning.
- Once the peppers are cooled to room temperature, remove any air bubbles and immediately cover with the matching metal lids. Refrigerate for 24 hours before serving.
- OPTIONAL: Boil in a water bath canner for 10 minutes. If using a larger mason jar, or if you live in a higher altitude, you will need to leave in the water bath longer. Consult (Note 3) for an accurate water bath chart.