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banana pepper recipe

Quick Pickled Banana Peppers

This quick-pickled banana pepper recipe transforms a garden bounty or market haul into a tangy, sweet, and slightly spicy condiment you'll want on everything. Perfect for topping burgers, sandwiches, pizzas, and more, it's a fast and flavorful way to enjoy the crunch and zing of homemade pickles.
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Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Servings: 4 jars
Course: Condiment
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Brine
  • 240 ml distilled white vinegar Classic choice for bright acidity
  • 240 ml apple cider vinegar Adds a deeper, more rounded tanginess
  • 100 g white sugar Softens the sharpness of the vinegar
  • 2 tsp mustard seeds Adds bite and texture; avoid ground mustard
  • 1 tsp celery seeds Mild herbal undertone for flavor depth
Peppers
  • 6 pieces banana peppers Washed and sliced into 1/4 inch rings

Method
 

  1. Wash banana peppers thoroughly under cold water.
  2. Slice into uniform rings about ¼ inch thick. Removing seeds is optional.
  3. In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds.
  4. Bring the mixture to a rolling boil, stirring occasionally until the sugar fully dissolves.
  5. Place sliced banana peppers into clean pint jars, filling them to about ½ inch below the rim. Tap gently to remove air gaps.
  6. Carefully pour the hot brine over the peppers, covering them completely and stopping about ½ inch from the top.
  7. Wipe the jar rims with a clean cloth. Screw on lids and rings securely.
  8. Let jars cool at room temperature before moving them to the refrigerator. Allow at least 1 week before consuming for best flavor.

Notes

For added heat, include a sliced jalapeño in each jar. Try red or orange banana peppers for vibrant color. Double the recipe easily by keeping the vinegar-to-sugar ratio consistent. Add a clove of garlic or a pinch of turmeric to the brine for extra character.