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If vibrant, tangy snacks are your thing, these pickled banana peppers are a fridge staple you’ll love. Crisp, spicy rings of pepper are packed in jars with aromatic garlic, mustard seed and peppercorns. A simple hot brine transforms them into zesty topping ideal for sandwiches, tacos or pizza. No need for canning, just a quick boil, cool and chill and they’re ready in a few hours. These peppers add punch to all kinds of meals or snacks without much effort at all.
These pickled banana peppers are crisp, spicy, tangy and supremely flavorful, with a bold garlic‑mustard brine that adds zing to sandwiches, pizzas, salads and more.
You might also like pickled cauliflower, pickled green beans, pickled carrots, Italian pickled veggies, or some of these easy pickled recipes.
Why You’ll Love It
Quick and easy: Simple brine and fridge pickling with no special equipment needed.
Adjustable heat: It’s your choice whether to remove seeds or leave them in to control spiciness.
Bright flavor: Garlic, mustard seeds and peppercorns give a tasty kick.
Versatile topping: Perfect for tacos, sandwiches, pizza or charcuterie.
Easy Pickled Banana Peppers Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Banana peppers: Fresh peppers that are perfect for pickling and adding heat. Remove the seeds for less heat or leave them in for a spicier result.
Garlic: Thin slices infuse savory depth into each jar.
Mustard seed and peppercorns: To give the peppers great flavor and provide aromatic warmth and bite.
White distilled vinegar: Forms the base of a balanced pickling brine.
Granulated sugar: Softens tanginess for a well-rounded taste.
Salt: Enhances flavor and helps preserve the peppers. I recommend kosher salt, pickling salt or canning salt, not regular table salt because it can be ionized which will make your brine cloudy.
How to Make Quick Pickled Banana Peppers
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Pack the jars: Fill 3 pint jars with sliced banana peppers, garlic, mustard seeds and peppercorns.
Make the brine: Combine vinegar, water, salt and sugar in a large or medium saucepan and bring to a boil.
Fill jars: Carefully pour hot brine over peppers, leaving space at the top and ensuring full submersion.
Chill: Let jars cool to room temperature, seal and refrigerate for at least 48 hours.
Substitutions and Variations
Use different vinegar: Swap white vinegar for champagne vinegar, apple cider vinegar or white wine vinegar.
Add other seeds: Include a teaspoon of dill seeds per jar for a classic pickle flavor, or coriander seeds or celery seeds for another complementary flavor.
Add herbs: Include a bay leaf or two.
Add heat: Add sliced jalapeño, habanero or crushed red pepper flakes if you want hot banana peppers.
Mix peppers: Combine banana peppers with bell pepper slices for color. You could also use half banana peppers and half Hungarian wax peppers which are spicier than the banana peppers, or use only Hungarian wax peppers if you can’t find banana peppers.
Serving Suggestions
As a side dish: Pair these spicy sweet banana peppers with Hawaiian BBQ chicken to add sweet and tangy crunch or serve with sandwiches, perhaps these pimento cheese sandwiches or rotisserie chicken salad sandwiches.
As a condiment: Add refrigerator pickles to a cheese board or butter board, or add them to your next antipasto platter or charcuterie board. Pickled vegetables are also good with pink beetroot hummus or a tangy addition to hot dogs.
How to Store Pickled Banana Peppers
Store: Keep pickled peppers in the refrigerator and eat within 3 weeks.
Freeze: I don’t recommend freezing as this would change the texture.
Top Tips
Wear gloves: Prevent skin irritation from pepper handling.
Trim seeds: Removing seeds lowers heat for milder pickles.
Heat the brine gently: Boiling too hard may soften peppers.
Use the right jars: You’ll need an airtight container such as a mason jar with screw-on lid.
Label the jars: Mark the date and chill time on each mason jar to track pickling readiness.
Canning them: If you decide to can your pickled banana peppers, follow USDA safe canning guidelines for hot water bath canning.
Pickled Banana Pepper FAQs
I used freshly sliced peppers but you can use whole ones if you make a slit in each for the brine to penetrate evenly.
Yes, this is a fridge‑pickle recipe, not for shelf‑stable canning.
Heat depends on the peppers and whether you leave the seeds in them.
Easy Pickled Banana Peppers Recipe
Pickled Banana Peppers
Equipment
- 3 Mason Jars Pint-Sized (16-Ounce Jars)
- Saucepan Large
- Funnel Optional
Ingredients
- 1 Pound banana peppers, sliced into ¼-inch rings, deseeded if preferred
- 3 Cloves garlic, thinly sliced
- 3 Teaspoons mustard seed
- 3 Teaspoons black peppercorns
- 2 Cups distilled vinegar, white
- 2 Cups water
- 2 Teaspoons granulated sugar
- 3 Tablespoons kosher salt
Instructions
- Add banana pepper slices to 3 x 1-pint jars, then add 1 thinly sliced garlic clove, 1 teaspoon mustard seed, and 1 teaspoon peppercorns to each jar.
- Add vinegar, water, sugar, and salt to a large saucepan and bring to a boil over high heat.
- Once boiling, remove from heat and carefully pour pickling liquid into each jar, leaving ½ inch of room at the top.
- If canning, follow the official canning procedures. If doing a quick pickle, allow the jars to cool to room temperature, cover your mason jars with lids, and place them in the refrigerator for at least 2 days to pickle.
Notes
Trim seeds: Removing seeds lowers heat for milder pickles.
Heat the brine gently: Boiling too hard may soften peppers.
Use the right jars: You’ll need an airtight container such as a mason jar with screw-on lid.
Label the jars: Mark the date and chill time on each mason jar to track pickling readiness.
Canning them: If you decide to can your pickled banana peppers, follow USDA safe canning guidelines for hot water bath canning.
Nutrition
Pickled banana peppers bring bright, zippy flavor to all kinds of dishes. These tangy pepper rings are simple to prepare, require no fancy equipment, and last for weeks in the fridge. Whether you use them to top burgers, tuck into tacos or snack straight from the jar, these pickled banana peppers are a kitchen staple worth keeping on hand. Made with basic ingredients and a simple method, this is a fun, fuss-free and delicious recipe to choose. Your taste buds will really love pickled banana peppers!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
