Whether your garden just exploded with banana peppers or you snagged a big bunch at the farmer’s market, this banana pepper recipe is your go-to for turning them into a crisp, tangy treat you’ll want on everything. From jazzing up burgers and hot dogs to giving sandwiches and salads a punchy crunch, this homemade recipe blends bold flavors and simplicity. You’ll love how this quick-pickled version comes together fast, with a crave-worthy balance of sweet, tangy, and just enough spice to keep things exciting.
Let’s dive into why you’ll be reaching for these pickled banana peppers again and again.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Comes together in less than 20 minutes.
- Simple Ingredients – Everything you need is likely already in your pantry.
- Perfect for Summer BBQs – Adds a zesty pop to grilled meats and veggies.
- Crowd-Pleaser – Everyone from spice lovers to flavor chasers will enjoy.
- Unbelievably Delicious – Balanced sweetness, vibrant acidity, and subtle heat.
Unlike other versions, this banana pepper recipe layers flavor with both white and apple cider vinegar for depth, and a touch of celery seed for that “can’t-put-your-finger-on-it” deliciousness. It’s the kind of recipe that feels like home—cozy, familiar, and just a little bit exciting.
Ingredients Needed
For the Brine:
- 1 cup distilled white vinegar – Classic choice for bright acidity.
- 1 cup apple cider vinegar – Adds a deeper, more rounded tanginess.
- ½ cup white sugar – Softens the sharpness of the vinegar for a balanced finish.
- 2 teaspoons mustard seeds – Adds bite and texture; avoid ground mustard for clarity.
- 1 teaspoon celery seeds – Elevates flavor with a mild herbal undertone.
For the Peppers:
- Fresh banana peppers – Washed and sliced into rings; straight from the garden or market.
- Optional: Remove most seeds if you prefer a cleaner texture—personal preference here.
How to Make Banana Pepper Recipe
Step 1: Prepare the Peppers
- Wash banana peppers thoroughly under cold water.
- Slice into uniform rings—about ¼ inch thick. Removing seeds is optional.
Step 2: Make the Pickling Brine
- In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds.
- Bring the mixture to a rolling boil, stirring occasionally until the sugar fully dissolves.
Why this matters: A rolling boil ensures the flavors blend properly and the sugar won’t crystallize later.
Step 3: Pack the Peppers
- Place sliced banana peppers into clean pint jars, filling them to about ½ inch below the rim.
Tip: Gently tap the jars to help the rings settle and remove air gaps.
Step 4: Add the Brine
- Carefully pour the hot brine over the peppers, covering them completely and stopping about ½ inch from the top.
Step 5: Seal and Store
- Wipe the jar rims with a clean cloth.
- Screw on lids and rings securely.
- Let jars cool at room temperature before moving them to the refrigerator.
Heads up: Let them marinate at least 1 week before digging in for best flavor—but you’ll be tempted sooner.
TIPS FOR PICKLING BANANA PEPPERS
- Keep it Cold: These are refrigerator pickles unless you water-bath can them using USDA guidelines.
- Seal Check: If canning, make sure lids have sealed before storing on shelves.
- Clean is Key: Always start with freshly washed peppers and sterilized jars.
- To Seed or Not: Leaving a few seeds is okay; they won’t change the flavor much.
- Don’t Sub Ground Mustard: It clouds the brine and alters the taste—mustard seeds are worth the buy.
Servand Storage Tips
Serving Ideas:
- Layer in sandwiches or subs for a juicy crunch.
- Top your favorite pizzas with these for a tangy bite.
- Toss into potato salads or pasta for extra zing.
- Add to charcuterie boards for a vibrant, acidic note.
Storage Tips:
- Store jars in the fridge for up to 3 months.
- Always use clean utensils when removing peppers to avoid contamination.
- If canning, store sealed jars in a cool, dark pantry for up to 1 year.
Helpful Notes
- Spice it Up: Add a sliced jalapeño to the jar for some heat.
- Color Game: Use red or orange banana peppers for visual appeal.
- Double It: Recipe scales easily—just keep the vinegar-to-sugar ratio consistent.
- Jar Size Flex: Use any jar size, but keep ½ inch headspace when pouring brine.
- Brine Boost: Add a clove of garlic or pinch of turmeric for extra character.
Quick Pickled Banana Peppers
Ingredients
Method
- Wash banana peppers thoroughly under cold water.
- Slice into uniform rings about ¼ inch thick. Removing seeds is optional.
- In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds.
- Bring the mixture to a rolling boil, stirring occasionally until the sugar fully dissolves.
- Place sliced banana peppers into clean pint jars, filling them to about ½ inch below the rim. Tap gently to remove air gaps.
- Carefully pour the hot brine over the peppers, covering them completely and stopping about ½ inch from the top.
- Wipe the jar rims with a clean cloth. Screw on lids and rings securely.
- Let jars cool at room temperature before moving them to the refrigerator. Allow at least 1 week before consuming for best flavor.
Notes
Conclusion
With its irresistible balance of tangy, sweet, and savory, this banana pepper recipe is a keeper. Whether you’re topping burgers or jazzing up your charcuterie, it’s got flavor in every bite and simplicity in every step.
Tried it? Leave a comment and a star rating below.
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What’s your favorite way to eat banana peppers? Drop it in the comments!
Frequently Asked Questions (FAQ)
What do you do with banana peppers?
You can use banana peppers in countless ways: toss them in salads, layer them on sandwiches, blend into dips, or enjoy as-is. Their sweet tanginess makes them a standout in both raw and pickled forms.
Can banana peppers be pickled?
Absolutely! In fact, banana peppers are ideal for pickling. Their firm texture and mild heat absorb brine beautifully. This recipe makes refrigerator pickles, but they can also be water-bath canned for shelf storage.
What’s the difference between a banana pepper and a pepperoncini?
Both are mildly spicy, but pepperoncini are slightly more bitter and wrinkled, while banana peppers are sweeter and smoother. Pepperoncini are usually more acidic when jarred.
Are banana peppers good for anything?
Yes! They’re nutritious, low in calories, and packed with vitamin C. They’re a delicious, vibrant addition to meals and make excellent pickles, adding crunch and flavor wherever used.