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Easy Pickled Banana Peppers

This is the BEST easy pickled banana peppers recipe! Sweet, salty and vinegary and only 5 ingredients so its super easy!
Course *Easy Entertaining Dishes
Keyword easy recipe, canning, banana peppers, easy pickled banana peppers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 335kcal
Author Dani Meyer

Ingredients

  • 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

Instructions

  • 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!)
  • Enjoy!

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 166mg | Fiber: 4g | Sugar: 69g