This banana peppers recipe is an easy way to turn fresh banana peppers into crisp, flavorful pickled peppers. The peppers are sliced into rings and covered with a simple vinegar brine made with garlic, salt, sugar, and spices. After chilling, they become tangy, slightly sweet, and wonderfully crunchy.
These pickled banana peppers are delicious on sandwiches, burgers, salads, pizza, tacos, and charcuterie boards. They are also a great way to use up a generous harvest of fresh banana peppers.
Why This Recipe Works
Banana peppers have a naturally mild flavor with just enough peppery bite to make them interesting. Pickling them adds a bright, tangy flavor while helping preserve their crisp texture.
The brine comes together quickly with basic pantry ingredients, and the peppers can be refrigerated until you’re ready to use them.
Ingredients
For the Peppers
- 1 pound fresh banana peppers
- 3 cloves garlic, thinly sliced
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½ teaspoon dried oregano
For the Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
Equipment
- Large saucepan
- Sharp knife
- Cutting board
- Large heat-safe bowl or clean jars
- Ladle
- Tongs
- Clean kitchen towel
Instructions
Step 1: Prepare the Banana Peppers
Wash the banana peppers thoroughly and pat them dry. Remove the stems and slice the peppers into thin rings.
For a milder result, remove the seeds and inner membranes. If you prefer more heat, leave some of them intact.
Step 2: Prepare the Brine
Add the vinegar, water, sugar, and salt to a saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve completely.
Remove the brine from the heat once everything has dissolved.
Step 3: Season the Peppers
Place the sliced banana peppers into clean jars or a heat-safe container. Add the sliced garlic, mustard seeds, black peppercorns, and oregano.
Distribute the seasonings evenly between the jars if using more than one.
Step 4: Add the Brine
Carefully pour the hot brine over the peppers, making sure they are completely covered. Gently press the peppers down with a clean utensil if necessary.
Leave a little space at the top of the jars rather than filling them completely.
Step 5: Cool
Allow the peppers to cool at room temperature until they are no longer hot. Cover the jars and place them in the refrigerator.
Step 6: Let the Flavor Develop
For the best flavor, allow the banana peppers to pickle for at least 24 hours before eating. They will become more flavorful as they sit.
Tips for the Best Banana Peppers
- Choose firm peppers: Fresh, crisp banana peppers will give you the best texture.
- Slice evenly: Uniform slices help the peppers pickle at the same rate.
- Adjust the sweetness: Add a little more sugar if you prefer a sweeter pickle.
- Keep the peppers submerged: Make sure the brine completely covers the peppers.
- Give them time: Although they can be eaten after a day, the flavor becomes stronger after several days.
- Use clean containers: Clean jars help keep refrigerated pickles fresh.
How to Use Pickled Banana Peppers
These banana peppers are incredibly versatile. Add them to Italian sandwiches, burgers, hot dogs, wraps, and grilled cheese sandwiches for a bright, tangy bite.
They are also delicious chopped over pizza, mixed into pasta salads, added to nachos, or served alongside grilled chicken and roasted meats.
For a simple appetizer, arrange the peppers on a snack board with cheese, crackers, olives, and cured meats.
Storage
Keep the pickled banana peppers refrigerated in an airtight container with the peppers covered by the brine. For the best quality, use them within a few weeks.
This recipe is a refrigerator pickle, not a shelf-stable canning recipe. If you want to store banana peppers at room temperature, use a tested canning recipe and follow the recommended processing instructions.
Variations
For spicy pickled banana peppers, add a few slices of jalapeño or crushed red pepper flakes to the brine.
For a sweeter version, slightly increase the sugar. You can also add thinly sliced onions to the jars for an extra layer of flavor and crunch.
Fresh dill, coriander seeds, or a bay leaf can also be added to the pickling mixture for different flavor combinations.
Final Thoughts
This banana peppers recipe is an easy and flavorful way to enjoy fresh peppers throughout the week. The simple vinegar brine gives the peppers a delicious combination of tanginess, mild sweetness, and spice while keeping them crisp and refreshing. Keep a jar in the refrigerator and add these pickled banana peppers to sandwiches, pizzas, salads, and your favorite savory meals.
