Pickled Banana Peppers

4.50 from 30 votes

Pickled banana peppers are a delicious addition to sandwiches, pizza or salads.

Prep Time15

Cook Time10

Total Time25

Course: Condiments

Cuisine: American

Servings: half pint jars

Calories: 56kcal

Author: Cheryl Bennett

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.