This is the BEST easy pickled banana peppers recipe! 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 to put up fast.
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 jalapenos and serrano peppers which was super exciting….we have done up many of the jalapenos 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.
Everything from light light yellow to deep orange and reds. The look absolutely stunning mixed together in the jars.
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 to 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.
Wondering what to do with all your pickled banana peppers? Check out all these ideas:
Easy Pickled Banana Peppers
- 4 cups white vinegar
- 1 1/3 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
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within 1/2" of the top.
- Wipe off the rim and put lid and ring on.
- Store in the fridge.
- 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.
- Be sure to verify that the lids have completely sealed down if storing on the shelf.
- Leave for 1 week or longer (if you can stand it!)