Easy Pickled Banana Peppers
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This is the BEST easy pickled banana peppers recipe! Sweet, salty and vinegary and only 5 ingredients so its super easy!
Serves: 4 Pints
  • 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)
  • salt to taste (optional, we do not use but please see notes)
  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!
Keep in fridge after opening. Stores basically indefinitely after opening.
Recipe by The Adventure Bite at https://theadventurebite.com/pickled-banana-peppers/