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Easy Pickled Banana Peppers

Easy Pickled Banana Peppers: This is the BEST banana pepper brine. Sweet, salty and vinegary and so easy!

Easy and sweet pickled banana peppers are one of life’s fine delicacies. This recipe is so fast and easy it’s silly. It’s tangy and salty and sweet and vinegary all at the perfect levels. When your pepper plants are loaded down with fruit this brine is a quick and easy way to get them put up fast.

Perfect Pickled Banana Pepper Recipe: Easy, fast and the perfect combination of sweet and tangy! | www.TheAdventureBite.com

We had a great harvest of banana peppers this year. They are pretty consistent plants for us no matter where we have lived. Although in Oregon we did have to start covering them pretty early as the season is so short there. We also got to experience our first real harvest of Jalepenos and Serrano peppers which was super exciting….we have done up many of the Jalepenos in this same brine and have even done a few mixed jars to kick up the spice factor of the banana peppers.

The other thing that was totally unique here in Georgia was that because the season is so long we actually had banana peppers turn a beautiful array of colors for us.

Perfect Pickled Banana Pepper Recipe: Easy, fast and the perfect combination of sweet and tangy! | www.TheAdventureBite.com

Everything from light light yellow to deep orange and reds. The look absolutely stunning mixed together in the jars.

Perfect Pickled Banana Pepper Recipe: Easy, fast and the perfect combination of sweet and tangy! | www.TheAdventureBite.com

We eat these pickled banana peppers on everything, salads, sandwiches, if I’m feeling bold I even enjoy a few on a slice of pizza. One of my favorite things to do with them is mix them up with some tuna and mayo and eat them with saltines. They also make great bribes and gifts for friends. We have to keep it hush hush how good they are or we wouldn’t have any left for ourselves.

This brine also works lovely for a quick sweet and tangy refrigerator pickle! Just slice up the cucumbers, cover with brine, and place them in the fridge.

5.0 from 1 reviews
Pickled Banana Peppers
 
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Cook time
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Sweet banana peppers are offset with a lovely tangy brine that perfectly compliments them. Great on salads, sandwiches, pizza and more.
Author:
Serves: 4 Pints
Ingredients
  • 4 cups white vinegar
  • 1⅓ cup white sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seed
  • 1 lb banana peppers, seeded and sliced in rings (or just pack 4 pint jars worth)
Instructions
  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½" of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Store in the fridge.
  5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
  6. Be sure to verify that the lids have completely sealed down if storing on the shelf.
  7. Leave for 1 week or longer (if you can stand it!)
  8. Enjoy!
Notes
Keep in fridge after opening. Stores basically indefinitely after opening.

Cheers!

If you liked this post you might also like our Apple Pie Jam Recipe:

Apple Pie Jam- Chunky apple jam that tastes exactly like apple pie filling!

  • October 17, 2014 - 7:01 AM

    52 Fermented Foods To Make This Year | The Adventure Bite - […] Sweet & Tangy Pickled Banana Peppers […]ReplyCancel

  • October 2, 2014 - 12:49 PM

    Nicole - These are amazing!!!! I didn’t have mustard seed so I omitted it and they were still awesome! I can only imagine how much better they might be with them. Putting on the grocery list and I’m going to harvest the rest of the peppers and pickle them. Actually eating them on pizza as I’m typing this. Thank you for the recipe. Oh, and I didn’t process them i just let them seal on their own. Still alive so far.ReplyCancel

    • October 2, 2014 - 1:19 PM

      Dani Meyer - Yay! So glad they turned out well!

      We have changed our recommendation to following USDA guidelines or storing these in the fridge continually. We don’t want anyone dying on our advice haha.ReplyCancel

  • September 26, 2014 - 5:45 PM

    Stephanie Kirk - I don’t have celery seed, is it necessary?ReplyCancel

    • September 26, 2014 - 7:20 PM

      Dani Meyer - Hey Stephanie,

      I am a huge fan of the flavor. You can make it without but it really adds a lot to the final dish so I would definitely recommend locating some if you can.ReplyCancel

  • August 14, 2014 - 12:43 PM

    Jennifer Miller - How do you think this would turn out with jalapenos and a variety of peppers? Not sure I have enough bananas to make this, but combined with others peppers I do.ReplyCancel

    • August 14, 2014 - 3:19 PM

      Dani Meyer - Hey Jennifer. Yes! These work perfect with other peppers. We have found adding the jalapeño slices will drastically increase the spiciness so make sure you can handle a good hot spicy pepper ring if you are going to add a significant amount. You can also pickle lots of other things in this brine….radishes, celery, onions, etc. It is quite strong so some things like celery break down pretty quickly (2-3 days) and start getting floppy so we usually do a 24-48 hour pickle with those things. Hope that helps!ReplyCancel

  • August 12, 2014 - 8:29 PM

    Carole Herbert - I notice there is no salt in this recipe. I have pounds of peppers to do something with so will have to give some away, so will definitely inform folks to refrigerate. Do you ever add garlic?ReplyCancel

    • August 13, 2014 - 7:44 AM

      Dani Meyer - You are correct Carole we do not add salt as we like them sweet and tangy. I have added garlic before and it also works lovely! We particularly like putting a few jalapeño slices in each jar to add a bit of spice to them. It doesn’t take many though so if you aren’t a huge spice eater start with just a few :)

      We have friends beg for jars of these so I plant lots of peppers just to make these for gifts.ReplyCancel

  • August 8, 2014 - 12:08 PM

    Teresa - I’m anxious to try these pickled peppers. I just have one question. Could you please verify the yield? It sates “4 pints” at the top of the recipe, but throughout the recipe it refers to 4 – half pints. Thanks!ReplyCancel

    • August 8, 2014 - 12:44 PM

      Dani Meyer - Hi Teresa,

      Thanks so much for the comment! I’m not sure why I’ve never noticed that error, I must have been delirious tired or something when I posted this. It is indeed 4 pints and the recipe card has been updated to reflect this.

      Sorry for the confusion!ReplyCancel

  • August 5, 2014 - 6:29 PM

    Amy Leigh - They may start to ferment if not refridgerated. I know some pickles are made by fermenting however….but I would keep them in fridge myself, since the instructions aren't specifically for fermented pickles. ReplyCancel

    • August 5, 2014 - 12:09 PM

      Dani Meyer - We have never had the jars ferment if the jars and lids are started hot and seal properly. We refrigerate after opening any jars. If you allow them to sit on the shelf after opening I suppose they could start to ferment but I don’t recommend doing that.ReplyCancel

      • August 15, 2014 - 10:56 AM

        Amy - This is not a true canning recipe, they should be water bathed or pressure canned, to be able to leave sitting out on a shelf. I know you had a disclaimer saying you couldn’t say if it was 100% safe. From my canning experience and everything I’ve read, it is not….unless they are being refrigerated. The high level of acid may make it ok..like some condiments can be left out I refrigerated, but with canning, just because a jar sealed that does not mean the food inside will not grow molds or botulism bacteria. It has to be heated to an exact temp for an exact minimum amount of time to kill those things, with the lids sealed. Not trying to cause a problem…just don’t want people getting sick as I’m sure you don’t either. I would just say with the instructions as they currently are, the product is not truly canned and should be in the fridge after it has cooled. I tried the brine and liked it, by the way.ReplyCancel

        • August 15, 2014 - 12:37 PM

          Dani Meyer - Hi Amy,

          The boiled vinegar is exactly why we feel comfortable using them in that way and the method of heating our jars in a very hot oven and sterilizing the lids, etc. Many condiments with a much lower amount of vinegar can really be stored safely on the shelf though in this day and age we are always overly cautious. I have updated the printable recipe card to include the disclaimer below it as well so that it will print with the instructions. We certainly do not want people getting sick and I’m sure that this has provided adequate information for them to make a decision they are comfortable with for their family.

          Thanks so much for your comment and for reporting back on the brine’s flavor!ReplyCancel

  • August 2, 2014 - 3:51 PM

    Rebecca - Made them last week,and my husband opened a jar today …couldn’t wait, it was the first thing I ever canned solo without my mom, they turned out so good, thank youReplyCancel

    • August 5, 2014 - 12:09 PM

      Dani Meyer - I’m so glad to hear that Rebecca! Thanks so much for coming by and sharing it made my day :)ReplyCancel

  • July 26, 2014 - 10:51 PM

    Lisa Schultz Koski - Just to be sure, even unopened they need to be refrigerated?ReplyCancel

    • July 29, 2014 - 10:12 PM

      Dani Meyer - Hey Lisa,

      Once they seal down they are shelf stable but technically if you are following the strict guidelines they should be boiled in the water bath. With such a high vinegar content and the sealing happening we feel comfortable storing on the shelf. If you are concerned you can definitely store them in the refrigerator just to be safe. Boiling in the water bath will make them less crunchy. Hope that helps!

      DaniReplyCancel

  • September 18, 2013 - 10:23 PM

    Zsa Zsa Cook - gonna try this recipe. my boyfriend loves banana peppers. we planted some and got great results. ReplyCancel

    • September 20, 2013 - 4:49 AM

      Dani Meyer - Let us know how you like them! We just made some banana pepper poppers last night since ours are churning out peppers right now. Soo tasty!

      ~DaniReplyCancel

  • September 9, 2013 - 2:59 PM

    JMe - No water? I’ve been looking at recipes for the pepperoncinis, and I love trying a variety of them. I will say that pickle crisp (from Ball) makes a great difference in the texture when you do long-term canning.ReplyCancel

    • September 9, 2013 - 3:04 PM

      Dani Meyer - Yup no water in this one Jen! I’ll have to give that pickle crisp a try…thanks for the tip!

      ~DaniReplyCancel

  • August 18, 2013 - 6:08 PM

    Bethany Cheeks - Think I'll try this.ReplyCancel

  • July 23, 2013 - 2:16 PM

    Marti Mr-b Beauchamp - we've pickled banana peppers before….love them!! mr. bReplyCancel

  • July 23, 2013 - 4:22 AM

    Bill McKinley - mom, u need to save this one.ReplyCancel

  • June 15, 2013 - 8:29 PM

    Alma Brotherton - Awesome my fianc'e loves banana peppers and I didn't know how to can them he buys al lot of them and NOW I CAN TRY TO GROW AND CAN MYSELF. THANKS FOR POSTING.ReplyCancel

    • June 20, 2013 - 10:42 AM

      Dani Meyer - This is a great recipe for putting them up Alma and they are so plentiful if you grow them yourself! Thanks for stopping by and for the comment….let me know how they turn out for you! :)

      ~DaniReplyCancel

  • August 24, 2012 - 4:21 PM

    Cindi-Lee Milton - I did not plant banana peppers this year :-( they are a favorite round here. Headed to the vegetable stand today to see if they have them! ReplyCancel

  • August 23, 2012 - 2:07 AM

    Dani Meyer - We have facebook commenting live on the blog now! Yay for not having to login or type your email in every time you want to leave a comment!ReplyCancel

    • September 21, 2014 - 12:13 PM

      Lynn - How long in the hot water bath if using 1/2 pint jars?ReplyCancel

      • September 22, 2014 - 11:21 AM

        Dani Meyer - Hi Lynn,

        I have updated this recipe to include the link to the USDA guidelines for canning procedures. Timing is the same for pints and half pints.

        Thanks!!ReplyCancel

  • May 18, 2012 - 9:07 AM

    Cindi-Lee Milton - OOOOO Dad loves these!!! Thanks for the recipe <3ReplyCancel

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