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Home » Method » Canning
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So Easy Pickled Banana Peppers

15 minutes
garlic
By: Pamela Reed
Posted:9/22/25
Updated:9/22/25
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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.

jars of pickled banana peppers.

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.

top down view of pickled banana peppers.

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!).

basket filled with banana peppers.

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!

banana peppers sliced into rings.

Grab two pint jars and pack them full of the sliced peppers. Divide the minced garlic evenly between the jars.

jar filled with sliced banana pepper rings.

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.

brine being poured into jar.

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!

jars of banana peppers nexxt to oat milk in the fridge.

After a week, your crisp, tangy pickled banana peppers are ready to eat. Enjoy them on sandwiches, salads, pizzas, or straight from the jar!

jar of banana peppers on table.

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.

jars of canned pickled banana peppers.

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.

Pin for later:

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.
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So Easy Pickled Banana Peppers (Canning Instructions)

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Easy and delicious crisp pickled banana peppers! Perfect for adding a tangy crunch to sandwiches, salads, pizzas, and more. Store in the refrigerator for months, or water bath can them for long-term pantry storage. This simple recipe makes 2 pints of flavorful, garden-fresh pickled peppers that everyone will love.
By: Pamela Reed
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time 15 minutes minutes
serves 24

Ingredients

  • 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

Notes: Removing the seeds is a matter of personal preference and is not required for a safe or delicious product.
Reasons to remove the seeds:
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!
Course: Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: canned banana peppers recipe, easy refrigerator pickled peppers, homemade pickled banana peppers, pickled banana peppers, spicy tangy pepper pickles
Vegan, Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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