Pickled Banana Peppers

4.54 from 32 votes

Pickled banana peppers are a delicious addition to sandwiches, pizza or salads. Recipe makes 4 half-pint jars.

Prep Time15

Cook Time10

Pickling Time1

Total Time1 25

Course: Condiments

Cuisine: American

Servings: ounces

Calories: 18kcal

Author: Cheryl Bennett

½ lb. banana peppers or Hungarian wax peppers, tops cut off and sliced into rings / about 6 medium peppers
2 cloves garlic thinly sliced
½ teaspoon mustard seed
½ teaspoon celery seed *see note
2 teaspoons kosher salt I use Diamond Crystal, see note
1 cup white vinegar
1 cup apple cider vinegar
½ cup water
½ cup sugar
¼ teaspoon turmeric

Sterilize 4 half-pint jars and lids — Place them in a large pot, and cover with hot water by an inch or two. Bring to a boil for 10 minutes. (If you're at a higher elevation, add 1 minute for each 1,000 ft. over 10,000 ft.)
Use tongs to carefully remove the jars and lids from the water, then place on a clean kitchen towel until they are cool enough to handle. Place sliced banana peppers inside, packing snugly, but not crushing them.
In a medium sauce pot, combine all remaining ingredients and bring to a hard simmer.
When pickling brine has come to a hard simmer, 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 on the counter to cool to room temperature, then place lid on jar and tighten ring.
Refrigerate for (at least) 24 - 48 before using. Peppers will last around 2 months if stored in airtight containers in the 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 hot 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, a few hot banana peppers, or a sliced jalapeño for a little heat.
If you use Morton's kosher salt, reduce amount by almost half.
I prefer to let these peppers hang out in the fridge for 3 days before eating. That gives them a chance to get nice and tangy!