To pickle banana peppers, all you are going to need is a glass jar, some water, vinegar, sugar, garlic, salt and pepper… and of course your peppers!

If you follow these steps below, the entire process will only take you about 25 minutes.

This recipe below is for quick pickling, meaning you should be planning on using up these banana peppers in the next two months.

If you’re looking to learn how to preserve your pickled peppers in a jar or can for a long time, check out this post.

Step 1 – Collect Your Ingredients

The best way to start is by making sure you have all your ingredients laid out in front of you.

There’s no worse feeling than starting a recipe only to realize you’re going to need to run to the store in the middle of it!

Step 2 – Wash and Cut Your Banana Peppers

Give you peppers a good wash with water. If you’re extra concerned about anything growing on your peppers, you can toss them in a bowl with water and squeeze a lemon wedge into the water.

The citric acid in the lemon will kill anything that is likely to grow on your peppers.

Just give them a quick swish in the lemon water, then rinse them.

Then cut the tops off them and slice your peppers into rings. You don’t need to worry about the seeds since banana peppers aren’t overly spicy.

Step 3 – Make Your Pickling Brine (Full Recipe at Bottom of Post)

The next step is to take all of our brine ingredients and mix them together in a pot, then bring them to a boil.

Once all the sugar has dissolved, you remove the pot and allow it to cool.

Step 4 – Add Everything to the Jar

Place all of your cut up peppers into your jar, then pour your brine into the jar and seal it up.

If you’re feeling extra adventurous, you can also try adding spices or herbs, such as dill, oregano, or red pepper flakes to the jar to change up the flavor!

Place it in your fridge and allow it to steep for the next 24 hours.

Step 5 – Eat Them!

This step is the best part, eating them.

We love to use pickled banana peppers on sandwiches, salads, sausages, pizza, and almost anything else we can think of!

Let us know your favorite way to use them in the comments below and we’ll add them to this article.

If you love pickling, you should try this: How To Pickle Red Onions Quick and Easily at Home

Pickled Banana Peppers

Course: AllCuisine: AnyDifficulty: Easy

Servings

1

Cup

Prep time

14

minutes

Cooking time

5

minutes

Calories

44

kcal

Pickled banana peppers are a tasty and versatile condiment that adds a burst of flavor to a variety of dishes.

Ingredients

• 1 lb (450 g) banana peppers

• 1 cup (240 ml) white vinegar

• 1 cup (240 ml) water

• 1/4 cup (50 g) sugar

• 2 cloves garlic, peeled and sliced

• 1 tsp salt

• 1 tsp black peppercorns

Directions

• Wash the banana peppers and slice them into thin rings.
• In a small saucepan, combine the vinegar, water, sugar, garlic, salt, and peppercorns. Place the saucepan over medium heat and bring the mixture to a boil.
• Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
• Remove the saucepan from the heat and let the mixture cool to room temperature.
• Place the sliced banana peppers in a jar or container with a tight-fitting lid. Pour the cooled vinegar mixture over the peppers, making sure to cover them completely.
• Seal the jar or container and store in the refrigerator for at least 24 hours before using. The pickled peppers will keep in the refrigerator for up to 2 months.

Notes

• You can adjust the level of sweetness to your preference by adjusting the amount of sugar in the vinegar mixture.
• You can also try adding other spices or herbs, such as dill, oregano, or red pepper flakes, to the vinegar mixture for added flavor.