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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.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
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

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.

Notes

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.

Nutrition

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