Pickled banana peppers are the tangy, mildly spicy pepper rings you’ll find piled on sandwiches, pizzas, and salads at your favorite pizzeria or sub shop. Making them at home is simple, and it’s a great way to use up a garden harvest of banana peppers. This recipe is a quick refrigerator method, with notes for shelf-stable canning if you’d like to preserve them longer.
Why Make Your Own Pickled Banana Peppers
Banana peppers are mild, sweet peppers with just a touch of heat, and pickling them brings out a bright tanginess that pairs perfectly with their natural sweetness. Homemade versions let you control the level of tang, sweetness, and spice, and they taste noticeably fresher than anything from a jar at the store.
Ingredients
Makes about 2 pint jars
- 1 lb banana peppers, sliced into rings (seeds left in or removed, depending on preferred heat)
- 2 cloves garlic, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- ½ teaspoon celery seed (optional)
- ¼ teaspoon turmeric (optional, for color)
Equipment
- 2 clean pint-sized jars with lids
- A small saucepan
- A sharp knife
- A funnel (optional)
Instructions
Step 1: Prep the peppers
Wash the banana peppers and slice off the stem ends. Slice the peppers into rings, about ¼-inch thick. Leave the seeds in for more heat, or remove them for a milder pepper.
Step 2: Pack the jars
Divide the sliced garlic evenly between the two jars, placing it at the bottom. Pack the pepper rings tightly into the jars, leaving about ½ inch of headspace at the top.
Step 3: Make the brine
In a small saucepan, combine the vinegar, water, sugar, salt, celery seed (if using), and turmeric (if using). Bring to a boil over medium-high heat, stirring until the sugar and salt fully dissolve.
Step 4: Fill the jars
Carefully pour the hot brine over the pepper rings, using a funnel if needed, making sure the peppers are fully submerged. Gently tap the jars on the counter to release any trapped air bubbles.
Step 5: Cool and refrigerate
Let the jars cool to room temperature on the counter, uncovered, then seal with lids and refrigerate.
Step 6: Wait for the flavor to develop
Let the peppers sit in the refrigerator for at least 24 hours before eating, though they’ll continue to improve in flavor over the first few days.
Shelf-Stable Canning Option
If you’d like to preserve these outside the refrigerator, process the filled and sealed jars in a boiling water bath for 10 minutes (adjusting for altitude), then let them cool completely on the counter before checking that the lids have sealed. Properly sealed jars can be stored in a cool, dark pantry for up to a year; refrigerate after opening.
Tips for the Best Pickled Banana Peppers
- Wear gloves when slicing peppers, especially if leaving the seeds in, to avoid irritation from the oils.
- Slice evenly so the peppers pickle at a consistent rate.
- Adjust the sweetness by increasing or decreasing the sugar to taste.
- Add red pepper flakes to the brine if you want an extra kick of heat.
- Reuse the peppers’ pickling liquid as a tangy addition to salad dressings or marinades.
Storage
Refrigerator pickled banana peppers will keep well in the fridge for up to 2 months. Always use a clean utensil when removing peppers from the jar.
Final Thoughts
Pickled banana peppers are a simple, low-effort project that gives you a jar of tangy, crunchy pepper rings ready for sandwiches, pizza, salads, or snacking straight from the jar. Once you’ve made a batch, they’re easy to keep stocked all summer long.
