This easy pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers with Chili Pepper Madness.
Pickled Banana Peppers Recipe - How to Pickle Banana Peppers
My banana pepper plant went crazy this year and produced a ton of banana peppers. It's difficult to eat them all up before they go bad, so it is best to preserve your peppers in various ways so you can enjoy them after the season has long ended.
Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer.
Pickling is easy, and while there are various seasonings and ingredients you can add to your pickled peppers, I have a few preferred ingredients, though the recipe is easily adaptable.
About Banana Peppers
Banana peppers are great for growing. The plants are productive, and the peppers are rather mild, measuring in at only 0 - 500 Scoville Heat Units on the Scoville Scale.
It's a mild, medium-sized chili pepper with a tangy, slightly sweet taste, much milder than your typical jalapeno pepper. They're similar to Hungarian Wax Peppers.
They're awesome for every day cooking, but especially for pickling, making them quite popular.
Let's talk about how to make pickled banana peppers, shall we? It's super simple!
Pickled Banana Peppers Ingredients
- Banana Peppers.
- White Vinegar + Water.
- Pickling Salt.
- Garlic Clove.
- Honey.
- Pickling Spices. Dried oregano, dried basil, black peppercorns. You can use others to your preference.
How to Make Pickled Banana Peppers - the Recipe Method
- First, slice the banana peppers into ¼ inch pepper rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
- Next, add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
- Bring to a boil, then add the sliced banana peppers. It should be somewhat of a rolling boil.
- Remove the pot from the heat and stir. Let the mixture cool slightly. You can let the mixture cool to room temperature before pouring into the Ball or mason jars if you'd like.
- Pour the pickled peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Makes 4 cups. Such a great recipe!
Recipe Tips & Notes
- Ingredients and Seasonings. I've used a number of my favorite ingredients here to season the banana peppers, but feel free to add others that you love. Do you enjoy mustard seeds or celery seeds? Go for it. Want some dried oregano? Sure thing! A bit of fresh dill? Yes! Or use your favorite store bought pickling spices.
- Best Salt for Pickling Brine. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents.
- The Crispness Factor. Your pickled banana peppers will stay nice and crisp in the jar because we're not boiling them or processing them. They may soften slightly, which is natural, but you'll still get that satisfying snap and crunch.
- Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.
Heat Factor
Mild. Banana peppers are not hot and spicy. However, you can spice thing up by including a hot pepper or two into your pickling mix.
The heat from the hot pepper will permeate your brine and will add heat to the overall mixture. I've made this with a habanero pepper added in and the whole batch had a nice heat level.
How Long Do Pickled Banana Peppers Last? Storage Information
Pickled banana peppers will keep at least a month or longer in the refrigerator, often 6 months or more. Store in the fridge.
To preserve them for longer, process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation, according to USDA guidelines).
Cool, then store in a cool, dark place. Processed peppers can last 2 years or more, though once opened, they should be refrigerated.
Learn more about How to Pickle Chili Peppers, including more detailed information on processing and jarring for longer term storage.
5 Ways to Serve Pickled Banana Peppers
Quick pickled banana peppers are perfect for adding a bit of salty, tangy crunch to many meals. Here are some suggestions for serving them up:
- Chop them up and serve them on top of a sandwiches
- Spoon them over a Greek salad - or any salad - for a bit of crunch and tang
- Use them as a pizza topping
- Top your grilled sausages or hot dogs with pickled banana peppers
- Eat them out of the jar as a simple snack
That's it, my friends! That's how you make easy pickled banana peppers. It's such an easy recipe, right? Crazy easy, and you can enjoy them in so many ways! I love that. Pickled peppers on anything. Let me know how you like them!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pickled Banana Peppers Recipe
Ingredients
- 6-7 banana peppers or as many as you can fit
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
Instructions
- Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Stuff them into cleaned/sterilized 1-pint jars or a larger quart jar.
- Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan or pot.
- Bring the mixture to a quick boil, the remove from heat.
- Cool slightly, then pour the brine into the jars over the sliced banana peppers. Screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Video
Notes
Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Nutrition Information
Hesthet says
If you want to make pickle banana peppers to use later in the year like in the winter time. Do you do you have a boiling water bath or pressure cookAnd for how long
Michael Hultquist - Chili Pepper Madness says
Hesthet, you can process your jars in a hot water bath for 10-15 minutes to make them shelf stable for longer term storage, or use a pressure canner per your product specifications.
Robin Covington says
I will be using this recipe for the first time but I don't have peppercorns. Is there a substitute or is it a must.
Michael Hultquist - Chili Pepper Madness says
Robin, peppercorns are not a must. You can use some black pepper, or just skip them. Use your favorite flavors. Enjoy!
Jason JKraeuter says
Followed the recipe with no changes and it is AMAZING!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed them. Thanks, Jason!
Raymond Gooch says
I tried this...peppers got a little soft from the hot brine...any suggestions?
Michael Hultquist - Chili Pepper Madness says
Raymond, it's the heat that really softens the peppers. Next time, try cooling the brine a bit before pouring. Let me know how that turns out for you.
Lisa says
If I want to add a little heat to the pickling version, do I add a whole cayenne or jalepeno or dried crush red pepper flakes?
Michael Hultquist - Chili Pepper Madness says
Lisa, you can add either. A whole cayenne will provide the most heat, as it is quite a bit hotter than a jalapeno. Dried flakes will give some decent heat as well, depending on your preferred spice level. For context, I dropped one Devil's Tongue pepper (about a hot as a habanero) into a batch of pickled carrots and that really lit them up! Loved them. Let me know how it goes!
Cindy says
I’ve been looking for a good pickled banana pepper recipe and I finally found it! Thank you!
I did omit the basil and oregano because I wanted just the flavor of the peppers. And I substituted sugar for the honey. I also added just about a quarter of a jalapeño pepper for heat. Mmmmmmmmm!
I have more peppers in the garden. They just keep on coming!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it! Absolutely, easy to adapt as desired. Take care!
ashley says
Yum! Pizza has been a weekly tradition in our household lately and I've been wanting to pickle banana peppers. Thanks for sharing!!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Ashley! Perfect for pizza!
Sheree Hyde says
Love your recipe for pickling banana peppers. Do you have a recipe for making ghirardelli? Love the stuff but I am unsure how to make it. I wish to can it for longer storage. Do you use pickle crisp in any of you canning recipes? Thanks! Sheree
Michael Hultquist - Chili Pepper Madness says
Thanks, Sheree. Ghiradelli is a chocolate, isn't it? Do you possibly mean giardiniera? I have a recipe for the condiment here - Chicago Style Giardiniera. https://chilipeppermadnesscom.bigscoots-staging.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/. Let me know. I have not canned pickle crisp, but you should be able to with a pressure canner.
Cassie says
Is it possible to omit the honey?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Cassie. You can just skip it. It's just for a touch of sweetness. Let me know how it turns out for you.
Rob says
Hi Michael. I saw the link to this recipe connected your Hungarian Chili page.
If I pickle Hungarian chilis this way can I still cook with them in stir fries as well as other cooks, or once you pickle them can you only use them that way?
Cheers
Rob
Michael Hultquist - Chili Pepper Madness says
Hi, Rob. Most pickled peppers are made to enjoy as they are. However, you can still cook with them. You'll still get the vinegary taste, though, so plan accordingly.
Barry says
Hi Mike. Can I use banana peppers that are starting to turn red and are slightly soft. I'd hate to see them go to waste. Also like to say I love receiving your recipes. Can't say the same for my wife and kids. Thanks. Barry.
Michael Hultquist - Chili Pepper Madness says
Barry, you can use banana peppers that are turning red. Be careful if they are going soft. Some can be used, but if they show any signs of rot, I would skip them.
MPaula says
I know it's controversial but I love pizza topped with pickled banana peppers and pineapple.
Michael Hultquist - Chili Pepper Madness says
I greatly enjoy pineapple on my pizza. Happy to declare it! One of my very favorite combinations is pineapple, pepperoni and jalapeno. YUM!
Karen says
I canned some banana peppers for the first time four days ago (10 min hot water bath), but I put 1/4 clove of garlic in each jar. I see here that you say not to include garlic. Do my peppers need to be stored in the fridge? Are they still okay after 4 days at room temperature?
Michael Hultquist - Chili Pepper Madness says
They're totally fine, Karen. With garlic, you run the risk of botulism, so it isn't recommended for longer storage.
Ronald Koho says
is the garlic true with even dry garlic
Michael Hultquist - Chili Pepper Madness says
Ronald, no, dry garlic is no problem at all.