Pickled Banana Peppers Recipe (Quick and Easy)

An open jar of pickled banana peppers on a wooden board.

5 from 6 votes

Pickled Banana Peppers Recipe (Quick and Easy)

This Pickled Banana Pepper recipe is an excellent starting point on your pickling journey. It’s easy to prepare, straightforward, adaptable, and foolproof! Add these sliced peppers to sandwiches, bowls, shawarma wraps, subs, hot dogs, and hamburgers.

Prep Time20

Pickling Time2

Total Time2 20

Course: Appetizer, condiment, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

¾ quart mason jar

Ingredients

1 cup White vinegar
1 cup Water
1 tbsp Kosher salt, pickling salt or sea salt
2 tsp Sugar - Use less if you prefer
1 tsp Black peppercorns
1 tsp Mustard seeds
2 Garlic cloves
1 lb Banana peppers - Slice peppers into ¼ inch rings, discarding the seeds if you prefer

Instructions

Make the brine. In a measuring cup, combine the vinegar, water, salt and sugar. Stir or whisk to dissolve. You can also warm up the liquid in a microwave or on a stovetop to help dissolve the salt and sugar, but it’s not necessary.
Pack the jar. To your clean mason jar, add black peppercorns, mustard seeds, and garlic. Pack in the sliced peppers.
Pour the brine. Pour the pickling brine over the peppers, making sure to cover them up all the way.
Cover and pickle. Cover your mason jar and place it in the fridge. The peppers will need at least 2 days to pickle. They will soften over time into that soft banana pepper consistency you see in packaged pickled banana peppers.

Video

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Peppers: This is a banana pepper recipe, so use either sweet banana peppers or hot banana peppers. You can even use a combination based on personal preference. But if you don’t have banana peppers, don’t worry, this will work with any pepper.
Spices: A combination of black pepper and mustard seed adds that classic pickle flavor profile.
Vinegar: I use plain white distilled vinegar to make my pickling solution. But you can use white wine vinegar or even champagne vinegar. Don’t use dark colored vinegar for this recipe.

Other additions: coriander seeds, bay leaf, celery seed, or onions.

Important note: This is not a canning recipe. The finished product should be stored in the refrigerator, as this is a refrigerator pickle recipe.

The peppers should last quite a while in the fridge. I recommend you enjoy them within 4 weeks. Use clean utensils to avoid cross-contamination the jar, which could lead to early spoilage.

Nutrition