Pickled Banana Peppers
These vibrant pickled banana peppers are crunchy, tangy and so easy to make. They’re perfect for adding a bold kick to sandwiches, tacos or wraps. This is a quick pickle, not a canning recipe.
Servings: 3 Pints
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
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.
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
Calories: 112kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7009mg | Potassium: 485mg | Fiber: 7g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 126mg | Calcium: 73mg | Iron: 2mg
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