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Pickled Banana Peppers (Just 20 Minutes!)

Pickled Banana Peppers (Just 20 Minutes!)

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 recipes are plentiful here at FoodieandWine: Pickled Green Tomatoes, pickled daikon, pickled cucumbers recipe, pickled red onions, pickled peaches and pickled jalapeno peppers!

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.

Banana Peppers in a silver colander.


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 FajitasChicken Fajitas or Pollo Asado Tacos using Grilled Pollo Asado.

Serve Alongside Candied Jalapeños on A Charcuterie Board

Throw them on top of Instant Pot Refried Beans, Instant Pot Kidney Beans or Instant Pot Pinto Beans.

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 or even our Instant Pot Philly Cheesesteak 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!

Photo showing all the ingredients that go into making pickled banana peppers.

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. 

Close up shot of pickled peppers and garlic in two clear mason jars.

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.

Visual from the USDA showing how long pickled peppers need to be in a water bath when canning.


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! 

Close up picture of Pickled sweet Peppers in a clear mason jar. The jar is surrounded by fresh banana peppers, a white napkin and a small wood cutting board.

Pickled Banana Peppers

Learn how to pickle peppers with our easy Pickled Banana Peppers recipe. Pickled peppers recipes and pickled recipes are favorites here at FoodieandWine. They’re a flavor powerhouse adding flavor and zing to any and all recipes. Also checkout: Pickled Asparagus
5 from 5 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Condiments
Cuisine: American, Mexican
Keyword: Banana Peppers, Canned Recipes, Canned Vegetables, Peppers, Pickled Recipes, Pickled Vegetable
Servings: 32 Ounces
Calories: 8kcal
Author: Darcey Olson
Cost: 3.00


  • 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.


Note 1  -You can use Apple Cider Vinegar, if you prefer. Just make sure the vinegar you select has 5%+ acidity.
Note 2  - You can use almost any salt you have on-hand, as long as it doesn't have anti-caking ingredients. Consult this salt conversion chart to see how much equals 1 tablespoon of Kosher Salt as utilize in this recipe.
Note 3  - If you live above 1,000 feet altitude you will need longer boiling times. Refer to this chart for the accurate time.
Note 4 - If you're not used to handling large quantities of peppers, make sure to wear gloves. Avoid contact with your eyes and face while cooking.
Note 5 - Pickled peppers will stay fresh in your refrigerator for up to 3 months. These are refrigerator peppers, so you must store them in the refrigerator unless you've probably canned them.


Serving: 1oz | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg
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