Description
This easy banana pepper recipe yields tangy, crisp pickled banana peppers perfect for sandwiches, salads, and more. Made with a simple brine of vinegar, sugar, mustard seed, and celery seed, it’s a flavorful way to preserve fresh banana peppers from your garden or market.
Ingredients
Scale
- 2 cups white vinegar: provides the main acidic base for pickling
- 2 cups apple cider vinegar: adds depth and a fruity undertone
- 1 cup white sugar: balances the acidity with subtle sweetness
- 1 teaspoon mustard seed: offers warm, peppery flavor
- 1 teaspoon celery seed: adds a unique aromatic flavor
- 1 pound banana peppers, sliced into rings: the star ingredient, mild and slightly sweet
Instructions
- Wash the banana peppers thoroughly and slice them into rings, removing seeds if desired.
- In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seed, and celery seed.
- Bring the mixture to a rolling boil over medium-high heat.
- Pack the sliced banana peppers into clean jars, leaving ½ inch of headspace at the top.
- Pour the hot brine over the peppers in the jars, filling to about ½ inch from the rim.
- Wipe the jar rims clean, place the lids and rings, and tighten them securely.
- Allow the jars to cool to room temperature before storing them in the refrigerator.
- Let the pickled banana peppers marinate for at least 1 week for best flavor.
Notes
- This recipe yields 2 pint-sized jars of pickled banana peppers.
- For a spicy kick, add sliced jalapeños or red pepper flakes to the brine.
- Ground mustard may be used but will result in a cloudy brine and altered flavor.
- Keep refrigerated for up to 3 months unless processed in a water bath for shelf stability.
- Use fresh, firm banana peppers for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 92
- Sugar: 17g
- Sodium: 8mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: banana pepper recipe, pickled banana peppers, quick pickled peppers, how to pickle banana peppers, homemade banana peppers, easy banana pepper recipe