Home Side Dish Recipes EASY PICKLED BANANA PEPPERS

EASY PICKLED BANANA PEPPERS

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Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!

EASY PICKLED BANANA PEPPERS

My garden FINALLY started producing veggies. I don’t know what was going on but all of my plants were so slow to produce. My only problem now is I feel like all the vegetables are coming in at one time. Like my banana peppers…

WHAT TO DO WITH ALL THOSE BANANA PEPPERS?

One minute there weren’t any there and it seems like by the time I turned around, there were a ton of them. This was my first year growing banana peppers. I had no idea that they would produce so well. So I figured it would be a good idea if I pickled a bunch of them. I use banana peppers, not just in sandwiches, but in a whole bunch of other recipes (see recipes at the end of this post.)
I wanted a simple recipe and came up with one using ingredients I already had in my pantry. I think this gave the peppers great flavor but it won’t overwhelm the taste in other dishes that I decide to use them in.

ARE BANANA PEPPERS A HOT PEPPER?

Banana peppers aren’t hot at all but pickling them gives them a whole other level of flavor. You can even use these as a substitute for peperoncini in many recipes. I am really pleased with how these turned out. This recipe will make two pints. But obviously, you can double or triple the recipe for more.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

white vinegar
apple cider vinegar
white sugar
mustard seeds
celery seeds
banana peppers

HOW TO MAKE EASY PICKLED BANANA PEPPERS:

  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½” of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Store in the fridge.
  5. Leave for 1 week or longer to let peppers marinate (if you can wait that long to dig in.)

TIPS FOR MAKING PICKLED BANANA PEPPERS:

  • You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf. Make sure your banana peppers are fresh and have been rinsed well.
  • Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that.
  • Updated to add: Since I keep getting questions about substituting mustard seed with ground mustard I thought I would answer it here. Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.

EASY PICKLED BANANA PEPPERS

Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!

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Course: Side Dish
Cuisine: American
Keyword: Easy Pickled Banana Peppers
Prep Time: 25 minutes
Servings: 12
Calories: 92kcal
Author: Brandie @ The Country Cook

Ingredients

  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 lb banana peppers tops removed then sliced into rings (see notes below)

Instructions

  • Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  • Pour brine over peppers to within ½" of the top.
  • Wipe off the rim and put lid and ring on.
  • Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
  • You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.

Notes

  • If you aren’t sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge. 
  • Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
  • Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that. 
  • This recipe makes 2 pints.

Nutrition

Calories: 92kcal | Carbohydrates: 19g | Sodium: 8mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 31.3mg | Calcium: 14mg | Iron: 0.3mg

Nutritional Disclaimer

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