Pickled banana peppers are quick and easy, plus they are a tasty addition to sandwiches, pizza, salads or just as a snack. This quick pickle is ready in about 30 minutes – tangy, delicious and they can be added to so many things.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Why you should make this recipe
- Quick & Easy – This recipe takes less than 30 minutes.
- Make ahead – They are best made ahead of time to allow the banana peppers time to pickle.
- Versatile – Easily adjust recipe to suit your preferences.
Easy pickled banana peppers recipe
Pickled banana peppers are a tasty addition to pizza, sandwiches and salads. I often add them to tuna salad to give it a little kick.
These easy refrigerator pickles are done in about 30 minutes and they keep for up to 2 months in the fridge.
Because they are not processed (cooked) in a hot water bath, these pickles are nice and crunchy.
The upside of making your own pickled peppers is being able to adjust the ingredients to suit your personal preferences. You can make them spicy or mild, more or less sweet, etc.
- Banana peppers – You can find banana peppers or Hungarian wax peppers in the markets. They are also very easy to grow in the garden.
- Vinegar – I use a combination of apple cider and white vinegars.
- Kosher salt – I use Diamond Crystal kosher salt, see note if you use Morton’s.
- Turmeric – Just a pinch of this warm spice gives the pickling brine a lovely golden hue.
- Mustard and celery seeds – You can swap out these 2 seeds with a store bought pickling mix, if you prefer.
- Garlic – A couple of cloves of garlic, sliced razor thin, give the peppers great flavor.
- Sugar – A little sugar is needed to balance the acid.
How to make
Super simple to make, these quick pickled banana peppers are crunchy, with just a little kick. They add a ton of flavor to pizzas, sandwiches and salads. Here’s a quick summary of how to make them. Please see recipe card at the bottom of this post for full recipe.
First, you’ll need to sterilize 4 half-pint jars. Then, cut stems from top of peppers and discard. Slice peppers into thin rings and place into sterilized jars.
Place all of the ingredients for the brine in a sauce pan and bring to a boil. Pour hot liquid over peppers, then seal the jars and leave to cool on the counter before storing in the refrigerator.
Pickled banana peppers FAQ’s
If stored in an airtight container in the fridge, they will last up to 2 months.
It’s best to wait 24 – 48 hours for the peppers to have time to pickle. If you eat them too soon, they won’t taste pickled.
Yes. If you’d prefer to store them in the cabinet, you can process the jars in a water bath for 10 – 12 minutes. Check with the home food preservation professionals for safety guidelines.
Variations and substitutions
There are a few ways to customize this recipe to suit your preferences. You can omit the garlic, if you are not a fan. You can add a teaspoon or two of crushed red pepper flakes if you want a little spice.
I’ve used a combination of apple cider and white vinegar, but you can also use rice vinegar or tarragon vinegar for a great pickle.
Swap out mustard and celery seeds for a store-bought pickling mix, if you prefer.
Helpful tools and equipment
If you love this recipe, please give it 5 stars!
I hope you love this recipe as much as we do! Please consider rating and/or commenting.
- 1/2 lb. banana peppers (or Hungarian wax peppers), tops cut off and sliced into rings // about 6 medium peppers
- 2 cloves garlic, thinly sliced
- 1/2 tsp. mustard seed
- 1/2 tsp. celery seed (*see note)
- 2 tsp. kosher salt (I use Diamond Crystal, see note)
- 2 cups apple cider or white vinegar (or a combination of the two)
- 1/2 cup water
- 1/2 cup sugar
- 1/4 tsp. turmeric
- Sterilize 4 half-pint jars and lids by immersing them in a large pot of simmering water. (You can read more about sterilizing jars here.)
- Remove jars and lids from water and place banana peppers inside.
- In a medium sauce pot, combine all remaining ingredients and bring to a boil.
- When pickling brine has come to a boil, pour hot liquid over peppers, leaving 1/4- 1/2 inch space from top of jar. Use the handle of a wooden spoon or a chopstick to press peppers down into the liquid and release any air pockets in the jars. Wipe off any brine that may have spilled on the rim or the side of the jar.
- Place lid on jar and tighten ring. Place on the counter to cool.
- Refrigerate for 24 - 48 before using. Peppers will last up to 8 weeks if stored in airtight containers int he fridge.
- Pickled peppers will keep in the refrigerator for a couple of months.
- If you prefer, you can substitute a pickling mix instead of celery and mustard seeds.
- To store these pickles in the cupboard, process in a water canning bath for 10 - 12 minutes.
- The turmeric gives the pickles a yellow color, similar to the store bought varieties. If you prefer to omit that ingredient, the pickles will still taste the same.
- Banana peppers are generally not hot. If you'd like to make them spicy, add a teaspoon or two of crushed red pepper for a little heat.
- If you use Morton's kosher salt, reduce amount by almost half.
Serving Size:1/4 jar
Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 162mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!
Originally published 6/17/13.