Easy and delicious crisp pickled banana peppers! Store them in the refrigerator for months, or can them for longer storage. This recipe makes 2 pints.
Crisp Pickled Banana Peppers
If you’ve got a bounty of banana peppers from your garden, pickling them is one of the best ways to enjoy their tangy, crisp flavor all year long. Pickled banana peppers are easy to make, store beautifully in the fridge, and add a zesty crunch to sandwiches, salads, pizzas, and snacks straight from the jar. Whether you’re a seasoned canner or just starting out, this simple recipe will help you turn your garden harvest into a pantry staple.
Right now, I’m in full canning mode, preserving not just banana peppers but also crunchy pickled green onions, pickled cauliflower, and pickled cherry tomatoes that taste like pizza —all easy, flavorful, and perfect for gifting or keeping for yourself. Once you start pickling your garden veggies, you’ll wonder how you ever got along without these bright, tangy jars of goodness in your fridge.
What to do with so many banana peppers?
What to do with so many banana peppers? Pickle them! Pickling not only helps you preserve their bright, tangy flavor, but it also gives you a quick and easy snack or topping for sandwiches, salads, pizzas, and more. Plus, it’s a fun way to enjoy your garden harvest long after the peppers are picked.
For this recipe you will need 1 pound of banana peppers, which is about (6) 7 inch banana peppers (I weighed them for you!).
How to Make Pickled Banana Peppers
Slice the banana peppers into rings. You can leave the seeds in for extra heat or remove them for a milder flavor—I usually remove them. Please see my recipe card at the bottom of the post for pros/cons!
Grab two pint jars and pack them full of the sliced peppers. Divide the minced garlic evenly between the jars.
In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, celery seeds, and mustard seeds. Bring to a boil, stirring until the sugar is completely dissolved.
Carefully pour the hot brine over the peppers in the jars, leaving about ½ inch of space at the top.
Wipe the rims of the jars to ensure they’re clean, then place the lids and rings on securely. Let the jars cool to room temperature, then transfer them to the refrigerator. For the best flavor, let the peppers sit in the fridge 1 week before enjoying—it’s worth the wait!
After a week, your crisp, tangy pickled banana peppers are ready to eat. Enjoy them on sandwiches, salads, pizzas, or straight from the jar!
Canning Pickled Banana Peppers
I love canning our banana peppers to keep jars on hand all Winter!
Place the jars in a boiling water bath canner and process them according to your elevation: 10 minutes if you’re under 1,000 feet, 15 minutes for 1,001–6,000 feet, and 20 minutes if you’re higher than 6,000 feet. When the time’s up, take the jars out and let them sit undisturbed for 12-24 hours. After that, check the seals, add your labels, and stash them away for later.
How long will these last in the fridge?
If you don’t want to can them, you can safely store them in the refrigerator for 2 months. Make sure the jars are tightly sealed, and always use a clean spoon when serving to keep them fresh longer.
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So Easy Pickled Banana Peppers (Canning Instructions)
PrintIngredients
- 1 pound banana peppers tops sliced off and then cut into rings (see notes about seeds), this equals about (6) 7 inch peppers for me
- 2 cloves garlic minced
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
- Slice the banana peppers into rings. Please see notes on preference of leaving the seeds in or removing them. Personally, I remove the seeds.
- Grab (2) pint jars and fill them up with banana peppers. Divide the minced garlic and add to each jar.
- In a medium sized saucepan, add white vinegar, apple cider vinegar, sugar, celery seed and musard seed to a boil, stirring to fully dissolve the sugar.
- Pour brine over peppers, leaving 1/2 inch free on top.
- Wipe off the rim to assure it’s clean and then add the lid and ring on.
- Allow to cool and then place in the refrigerator. Leave them in the fridge for 1 week (I know it’s hard, but you can do it) to let the peppers soak in the brine.
- Eat them all! Enjoy.
- Want to can them? Process jars in a boiling water bath, adjusting for elevation: 0–1,000 ft = 10 min, 1,001–6,000 ft = 15 min, above 6,000 ft = 20 min. Let jars cool undisturbed for 12–24 hours, then check seals, add labels, and store.
Notes
Aesthetics: For a more polished appearance, you can remove the seeds to get perfectly clear and vibrant pepper rings.
Mildness: While banana peppers are already mild, the majority of a pepper’s heat is concentrated in the seeds and the membrane. Removing them guarantees a mild taste. Reasons to leave the seeds in:
Convenience: Leaving the seeds in is easier and saves time on preparation.
Flavor and crunch: Some people feel that leaving the seeds allows the peppers to better absorb the flavors of the brine. The seeds can also add a slight crunch to!
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