Learn how to pickle peppers with our easy Pickled Banana Peppers recipe (insert Peter Piper Picked A Peck of Pickled Peppers joke here). They’re a flavor powerhouse adding flavor and zing to any and all recipes, especially our favorite Prime Rib Sandwich, Carne Asada Nachos, Birria and other Mexican 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. I know, easier said than done. But the effort is worth it.
Are Banana Peppers Hot?
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.
WHAT TO EAT WITH PICKLED PEPPERS
There are a plethora of ways to enjoy pickled banana peppers.
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.
Hello, pizza toppings!
Oh, even better: hamburger or hot dog toppings!
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!
How Long Do Easy Pickled Peppers Last?
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.
Recipe Notes & Tips:
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!
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.
Many have asked “Are Banana Peppers and Pepperoncini the same thing?” 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).
Are Pickled Peppers The Same As Banana Peppers? Pickled peppers encompass all the varietals of peppers (think jalapeños, serranos, etc.) so Banana Peppers fall under the category of pickled 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.
THE BEST WINE PAIRINGS FOR PEPPERS
This is a tough one to pair, as it really depends on the how you’re utilizing the pickled sweet peppers. If using on a Mexican dish, I’d reach for a Margarita Recipe.
When it comes to wine, I’d reach for a Riesling or Rosé as the slight sweetness will balance out the vinegar.
## I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment and let me know how you use pickled banana peppers!
Pickled Banana Peppers
- 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
- 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.