These candied banana peppers are sweet, tangy, and barely spicy at all, made in just 15 minutes with banana pepper rings simmered in a seasoned syrup. They're the mellow cousin of cowboy candy, perfect for stacking on sandwiches, subs, and pizza, or spooning over cream cheese for the easiest dip on the planet.
We're candying banana peppers today, my friends, and this one's for anyone who loves sweet-and-tangy pepper rings but doesn't want the heat. When banana pepper plants start exploding with fruit, most people think of pickled banana peppers. It's a great choice, but candying is the other smart option, and it might just be the better one.
I make candied jalapenos (aka "cowboy candy") all the time in the Chili Pepper Madness kitchen, and it's one of my most popular recipes. But banana peppers deserve their own attention. They're mild, they're a little tangy on their own already, and once you candy them in this syrup, they become something genuinely addictive. Patty and I grab these straight out of the jar, and once you try them on cornbread, you'll be hooked.
It's a fantastic way to use up a big banana pepper harvest, too.
What Are Candied Banana Peppers?
Candied banana peppers are banana pepper rings simmered in a seasoned sugar and vinegar syrup until they turn sweet, soft, and slightly chewy. They're made the same way as cowboy candy, but because banana peppers bring so little heat to begin with (they typically fall between 0 and 500 Scoville Heat Units), the finished product is much closer to a sweet-tangy candied pickle than a spicy snack. They're loaded with syrupy, garlicky, slightly tart flavor without much of a kick at all, which makes these great if you want to try candied peppers but aren't a big heat person.
You can already find banana peppers in sub shops and on pizza, usually pickled, so candying them is a natural way to leans further into a flavor people already love.
Let me show you how to make them at home.
Candied Banana Peppers Ingredients
Here's what you'll need. The full list of ingredients with measurements is listed in the recipe card at the bottom of the post.
- Banana Peppers. Look for firm, ripe peppers without soft spots. You want about a pound for this batch.
- Sugar. The syrup base.
- Vinegar. I use apple cider vinegar to emphasize the tang, though white vinegar works well here too and keeps the overall flavor a bit brighter and sharper, which some people prefer with banana peppers specifically.
- Seasonings. I like mustard seed, celery seed, turmeric, and garlic powder for this version. Those first two are classic bread-and-butter pickle spices, and they play especially well with banana peppers' natural tang. A pinch of red pepper flakes is optional if you want a touch more warmth.
How to Make Candied Banana Peppers - Step by Step
First, slice the banana peppers into ¼-inch rings. You can seed them if you'd like, though I usually leave the seeds in. Wear gloves if handling peppers bothers your skin, even mild ones like these.
Stir together the vinegar, sugar, and seasonings in a pan or large pot. Bring to a boil, then reduce the heat to a low simmer until the sugar dissolves into a syrup.
Add the banana pepper rings and stir to coat them evenly in the syrup.
Simmer for about 4 minutes. The rings will soften and turn a slightly deeper yellow-green as they absorb the syrup.
Transfer the candied banana peppers to clean jars with a slotted spoon, then pour the remaining hot syrup over the top to fill the jars. You can let the syrup cool slightly first if you'd like.
Wipe the rims, cover, and refrigerate.
That's it! Boom. Nice and easy, and you'll have a jar of sweet, tangy pepper rings ready to go.
Makes about 3 to 3.5 cups, packed into three ½-pint jars.
Can You Water Bath Can These?
This is written as a small batch refrigerator recipe, and that's the version I'd recommend for most home cooks. If you want large batch candied banana peppers shelf-stable for the pantry, they can be water bath canned, but safety comes down entirely to acidity and processing time.
Rather than guessing at a safe ratio, I'd point you to a tested resource like the National Center for Home Food Preservation or your local extension office and follow it exactly.
Serving Candied Banana Peppers
These are made for stacking and topping. Here's where they seriously shine:
- Cornbread. The sweet-tangy combo is perfect on top of a moist piece of skillet cornbread. Drizzle on a bit of extra spicy syrup and boom!
- Cream cheese. Just like cowboy candy, spoon these over a block of cream cheese with crackers. Ridiculously good.
- Sandwiches and subs. This is the most natural home for candied banana peppers. Layer them on an Italian sub, a turkey sandwich, or a cheesesteak.
- Pizza. Scatter them over a finished pizza for that sweet-tangy pop.
- Nachos and burgers. Chop and scatter over nachos, or pile onto a burger for a sweeter twist on pickled toppings.
- Cocktails. Garnish a spicy Bloody Mary or a spicy margarita with a couple of rings.
Recipe Tips & Notes
- Choose firm peppers. Soft or wrinkled banana peppers won't hold their texture as well through the candying process.
- Slicing shortcut. A mandolin makes quick work of a big batch of rings.
- Adjust the tang. Swap in white vinegar for the apple cider vinegar for sharper, brighter flavor. If you want them mellower, cut the vinegar slightly and add a splash of water.
- A little heat. Banana peppers are mild on their own, so if you want more warmth, add a pinch of crushed red pepper flakes or a sliced serrano into the syrup along with the banana peppers.
- Don't toss the leftover syrup. Once the peppers are gone, the syrup left in the jar is packed with flavor. Drizzle it over grilled chicken or pork, brush it on wings, stir a spoonful into a vinaigrette, or use it to sweeten up your favorite cocktails or drinks.
Storage information
How Long Do Candied Banana Peppers Last? Stored in the refrigerator, candied banana peppers will keep for about 3 months. Let them sit for at least a week before digging in if you can manage it. The flavor keeps developing the longer they sit in that syrup.
Can I Make This with Other Peppers?
Absolutely. This same method works with basically any pepper you slice into rings. Jalapenos are the classic version (cowboy candy), and it works beautifully with serranos, poblanos, or even superhots if you want something with real heat.
Mild banana peppers just happen to be perfect for a crowd-friendly version.
That's it, my friends. I hope you enjoy this recipe for candied banana peppers. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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Try Some of My Other Spicy Dessert Recipes
More Banana Pepper Recipes
Got any questions about these candied banana peppers? Ask away, I'm happy to help! If you love how sweet and tangy these turned out, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! — Mike H.
Candied Banana Peppers
Ingredients
- 1 pound banana peppers sliced into ¼-inch rings
- 1 cup sugar
- 1/2 cup apple cider vinegar white vinegar works too
- 1 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- Salt to taste optional
Instructions
- First, slice the banana peppers into ¼-inch rings.
- Stir together the vinegar, sugar, and seasonings in a pan. Bring to a boil, then reduce heat to a low simmer until the sugar dissolves into a syrup.
- Add the banana pepper rings and stir to evenly coat them with the syrup.
- Simmer for about 4 minutes, until the rings soften slightly.
- Transfer the candied banana peppers to cleaned jars, then fill the jars with the remaining syrup.
- Cover and store in the refrigerator for up to 3 months. Best after resting at least 1 week.
Video
Notes
Nutrition Information
FAQs
What do you eat candied banana peppers with?
Candied banana peppers are best on cornbread, sandwiches and subs, where their sweet-tangy flavor hits just right. They're also great on pizza, chopped over nachos, piled onto burgers, or spooned over cream cheese with crackers for an easy dip. A couple of rings also make a fun cocktail garnish.
Are banana peppers spicy?
Not really. Banana peppers sit between 0 and 500 Scoville Heat Units, which puts them well below jalapenos on the heat scale. The candying process mellows them out even further, so the final product is mostly sweet and tangy with just the faintest hint of warmth.
Can I make this recipe with other peppers?
Yes. The same method works with jalapenos (the classic cowboy candy), serranos, poblanos, or even superhot peppers if you want serious heat. Just slice into rings and follow the recipe as written, chopping larger peppers into smaller pieces if needed.
How long do candied banana peppers last?
About 3 months in the refrigerator. If you want them shelf-stable in the pantry, they can be water bath canned, but follow a tested recipe from a resource like the National Center for Home Food Preservation for safe processing times.
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