This easy pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers with Chili Pepper Madness.
How to Pickle Banana Peppers the Easy Way
My banana pepper plant went crazy this year and produced a ton of banana peppers. It's difficult to eat them all up before they go bad, so it is best to preserve your peppers in various ways so you can enjoy them after the season has long ended.
There are many ways to preserve your peppers, but one of my favorites is pickling. Pickled peppers last a long time in the refrigerator, and even longer if you run them through a water bath.
Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer.
I've pickled banana peppers for many years and they remain crunchy in the jar months after pickling. Talk about delicious!
Pickling is easy, and while there are various seasonings and ingredients you can add to your easy pickled banana peppers, I have a few preferred ingredients, though the recipe is easily adaptable.
About Banana Peppers
Banana peppers are great for growing. The plants are productive, and the peppers are rather mild, measuring in at only 0 - 500 Scoville Heat Units on the Scoville Scale. It's a mild, medium-sized chili pepper with a tangy, slightly sweet taste, much milder than your typical jalapeno pepper.
They're awesome for every day cooking, but especially for pickling, making them quite popular.
Let's talk about how to make pickled banana peppers, shall we? It's super simple!
Pickled Banana Peppers Ingredients
- Banana Peppers.
- White Vinegar + Water.
- Pickling Salt.
- Garlic Clove.
- Honey.
- Pickling Spices. Dried oregano, dried basil, black peppercorns. You can use others to your preference.
How to Make Pickled Banana Peppers - the Recipe Method
- First, slice the banana peppers into ¼ inch pepper rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
- Next, add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
- Bring to a boil, then add the sliced banana peppers. It should be somewhat of a rolling boil.
- Remove the pot from the heat and stir. Let the mixture cool slightly. You can let the mixture cool to room temperature before pouring into the Ball or mason jars if you'd like.
- Pour the pickled peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Makes 4 cups. Such a great recipe!
Recipe Tips & Notes
- This is a refrigerator pickle recipe, which means it is meant to be stored in the refrigerator. If you want to preserve it for longer, remove the garlic and run the jar through a water bath then store in a cool, dry place, like your pantry.
- Ingredients and Seasonings. I've used a number of my favorite ingredients here to season the banana peppers, but you are free to use others that you love. Do you enjoy mustard seeds? Go for it. Want some dried oregano? Sure thing! A bit of fresh dill? Yes! I love it. Make this recipe your own.
- Best Salt for Pickling Brine. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents.
- The Crispness Factor. Your pickled banana peppers will stay nice and crisp in the jar because we're not boiling them or processing them. They may soften slightly, which is natural, but you'll still get that satisfying snap and crunch.
- Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.
Heat Factor
Mild. Banana peppers are not hot and spicy. However, you can spice thing up by including a hot pepper or two into your pickling mix.
The heat from the hot pepper will permeate your brine and will add heat to the overall mixture. I've made this with a habanero pepper added in and the whole batch had a nice heat level.
How Long Do Pickled Banana Peppers Last? Storage Information
Pickled banana peppers will keep at least a month or longer in the refrigerator, often 6 months or more.
If you’d like to preserve them for longer, omit the garlic from the recipe and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation, according to USDA guidelines). Cool, then store in a cool, dark place. Processed peppers can last 2 years or more, though once opened, they should be refrigerated.
Learn more about How to Pickle Chili Peppers, including more detailed information on processing and jarring for longer term storage.
5 Ways to Serve Pickled Banana Peppers
Quick pickled banana peppers are perfect for adding a bit of salty, tangy crunch to many meals. Here are some suggestions for serving them up:
- Chop them up and serve them on top of a sandwiches
- Spoon them over a Greek salad - or any salad - for a bit of crunch and tang
- Use them as a pizza topping
- Top your grilled sausages or hot dogs with pickled banana peppers
- Eat them out of the jar as a simple snack
That's it, my friends! That's how you make easy pickled banana peppers. It's such an easy recipe, right? Crazy easy, and you can enjoy them in so many ways! I love that. Pickled peppers on anything. Let me know how you like them!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, 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.
Pickled Banana Peppers Recipe
Ingredients
- 6-7 banana peppers or as many as you can fit
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
Instructions
- Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Stuff them into cleaned/sterilized 1-pint jars or a larger quart jar.
- Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan or pot.
- Bring the mixture to a quick boil, the remove from heat.
- Cool slightly, then pour the brine into the jars over the sliced banana peppers. Screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Video
Notes
Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Nutrition Information
Jody says
why do you discard the garlic before water bath
Mike Hultquist says
Jody, you can leave it in if you'd like. Some people express worry about botulism from garlic, even though it is pickled.
Olivia says
How much of the ingredients do you use?
Mike Hultquist says
Olivia, all of the exact measurements of the ingredients are listed in the Recipe Card at the bottom of the post, above the comments. Let me know if you can't find it.
Lauren says
This is the best recipe!!! I did this without the garlic and used fresh basil and oregano from the garden. Wow! They turned out great, the recipe was easy to follow, and you can eat them with everything. Excellent recipe, thank you for sharing!
Mike Hultquist says
Thanks, Lauren!
Susan K says
I recently followed your recipe for the pickled banana peppers, and everybody liked them, so 2 pints won’t last long. I’m lucky that my pepper plants are producing really well, so I want to water bath process them so they last longer. My question is, if I do can them that way will they stay crispy like the original refrigerated jar.
Mike Hultquist says
Thanks, Susan! If you process them in a water bath, they can soften from the overall heat of boiling. Try not to boil them for too long, and look into a product called "Pickle Crisp", which can help keep them crunchy.
Michael Brooks says
Hi Mike! I'm fairly new to canning. I just canned and water bathed 8 pints of Hot Banana peppers and followed, the fill the jar with peppers, then pour the brine into the jar to cover the peppers leaving headspace. Now that it is all done and my jars are cooling off on a rack, I noticed the peppers have settled and become compact and are leaving a third of the jar with brine. How do I avoid that. Should I combine the peppers and the brine and bring to a boil before I put the mixture in the jars? I've seen methods to do it both ways. I just don't care to see so much emptiness in my jars. Well not empty but they are not full of peppers.
Mike Hultquist says
Hey, Michael. I've had this happen. It's best to really be sure to pack the peppers into the jar and tamp them down as much as you can. You can also add the peppers to the hot brine first. I've done it this way as well. Let me know how it goes.
Elaine says
do I have to put sugar or honey in? I'm on a very low carb diet and don't eat sugar, etc
Mike H. says
You can skip'em, Elaine. Just adjust to your taste later if needed!
Mike Hultquist says
Elaine, you can skip the sugar/honey, or use a sweetener like Stevia if desired. Enjoy!
Sharli says
This fast, simple recipe has become a favorite! Saving this one for future years.
Mike Hultquist says
Wonderful! Thanks, Sharli!
Nana Kat says
I have a big bowl of banana peppers that have turned red can I still pickle them?
Mike Hultquist says
Yes, you can pickled red banana peppers. They're ripe and delicious.
Rick says
Can I cut my peppers into long spears,in stead of rings
Mike Hultquist says
You sure can, Rick. No problem at all. Let me know how it goes for you. Enjoy!
Amelia Ridenour says
I made these and they are great! However, I have a TON more fresh banana peppers from my garden. Would I be able to just add them to the preexisting jar that I already have? Or do I need to make more brine? Thanks!
Mike Hultquist says
Amelia, some people do that. It's usually fine, though if you have a lot, you might want to just do another batch.
Hilton says
Why remove the garlic
Mike Hultquist says
Garlic can cause botulism if not handled/processed correctly. You have no worries if you use proper canning/water bath procedures. FYI.
Lois says
Hi,
Just tried your recipe for the pickled banana peppers. I just heated the brine added to jars and water bathed. Hope they turn out! Didnt add any spices so we will see. Was looking for a sweet pickled hot pepper recipe. Anxious to try!
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it. I'm sure it will be good, but the spices do add some extra flavor. Sweet can be achieved with a bit of honey.
Kamie Lee says
I don’t seem to have enough liquid to cover peppers. I heated up more vinegar and water to finish filling jars. Will that work?
Michael Hultquist - Chili Pepper Madness says
Kamie, yes, that will work fine.
kelly farah-strube says
Excellent recipe! I'm finishing up last of banana peppers and realized Im out of honey, is their a substitute or can I skip the honey this batch?
Michael Hultquist - Chili Pepper Madness says
Thanks! You can skip the honey, or use a bit of sugar for a touch of sweet.
TOG says
I'll be trying your recipe four the first time today... I have pickling vinegar which is 2.5%... Can I use that in place of the white ginger or does it have to be 5% white vinegar???
Michael Hultquist - Chili Pepper Madness says
TOG, you should use 5% for pickling.
Veronica P. says
Howdy! Will regular salt/kosher work as well or does it have to be pickling salt? Thank you!
Michael Hultquist - Chili Pepper Madness says
Hi, Veronica. It is best to use noniodized canning or pickling salt for pickling chili peppers. Table salt often includes non-caking ingredients that can make the pickling brine cloudy and unpalatable. Use salt labeled “canning” or “pickling” salt, or use pure sea salt without any additives.
Mark says
Just wondering why you would need to omit the garlic if you want to process the banana peppers for long term storage?
Michael Hultquist - Chili Pepper Madness says
Mark, you can use garlic. Some people worry about garlic and spoilage.
Kimberly says
Hi Mike,
I'm trying y your recipe today. How long do I boil the banana peppers?
Thanks,
Kim
Michael Hultquist - Chili Pepper Madness says
Hi, Kimberly. Do you mean for water bath preserving? 10-15 minutes is usually long enough, depending on your elevation. If you're talking about actually boiling the peppers in the brine, you really don't boil them. You just add them to the hot brine then jar them. You can also just add them directly into a jar and pour the hot brine over them. Let me know how it goes for you. Enjoy!
Sheri says
Why do you omit the garlic when planning to process the pickled peppers in a water bath? I make a Bread and Butter pickle that contains garlic.
Michael Hultquist - Chili Pepper Madness says
Sheri, it's fine to keep the garlic. Some people worry about fresh garlic with pickling. It's all good.
Donna L Pearman says
I plan to try this recipe in the next couple of days, as my pepper plants are producing wildly. I have a couple of questions: (1) if I wanted to use your Pickling Spice Blend with this recipe, how would I substitute it in? (2) what changes would I make if using HOT banana peppers, since I have both versions? I love your recipes and have NEVER been disappointed. The five star rating is awarded in full expectation of yet another winner. Thanks, Michael!
Michael Hultquist - Chili Pepper Madness says
Thanks, Donna. You can use 1-2 tablespoons of my pickling spice blend recipe per quart of brine as a substitute. Also, you can do the same process for hot banana peppers as well. It works with any peppers. Let me know how it goes! Enjoy!
Michelle says
I made two pints in September, put them both in the refrigerator (didn't can, just pickled) right away. One has been opened, the other has not. It's now December. Are either any good two months later?
Michael Hultquist - Chili Pepper Madness says
Michelle, yes, pickled foods last quite a long time, especially in the refrigerator.
Jennie says
Oh yeah, this recipe was such a hit in the family! We've had banana peppers coming out of our ears; who knew that two plants would produce so many. Anyway, I made a quart jar of these pickled peppers last week thinking it would last a few months . . . and now I'm making two quarts' worth since, well, the quart jar lasted a whole week. Thanks for a great recipe!
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Jennie!
Kim says
Great recipe! Didn't add the dried herbs or garlic, but pepper flakes, peppercorns, and mustard seed. Didn't have quite enough banana peppers, so added some sliced Shishito peppers for a full pint. Overall flavor reminds me of pepperocini on an antipasto salad, which is what I wanted. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent, Kim! Glad you enjoyed it!
Wayne says
Looks like a great recipe, and I want to try it, but I wonder why you say to omit the garlic if I want to water bath or pressure can it. I see many other recipes for sweet peppers that are similar and do use the garlic cloves even when water bathing? I , myself have canned them that way with no ill effects.
Michael Hultquist - Chili Pepper Madness says
Wayne, you can keep the garlic if you'd like. Some people worry that garlic can spoil more quickly and can cause contamination, but you should have no problem. Just leave it in.
Hesthet says
If you want to make pickle banana peppers to use later in the year like in the winter time. Do you do you have a boiling water bath or pressure cookAnd for how long
Michael Hultquist - Chili Pepper Madness says
Hesthet, you can process your jars in a hot water bath for 10-15 minutes to make them shelf stable for longer term storage, or use a pressure canner per your product specifications.
Robin Covington says
I will be using this recipe for the first time but I don't have peppercorns. Is there a substitute or is it a must.
Michael Hultquist - Chili Pepper Madness says
Robin, peppercorns are not a must. You can use some black pepper, or just skip them. Use your favorite flavors. Enjoy!
Jason JKraeuter says
Followed the recipe with no changes and it is AMAZING!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed them. Thanks, Jason!
Raymond Gooch says
I tried this...peppers got a little soft from the hot brine...any suggestions?
Michael Hultquist - Chili Pepper Madness says
Raymond, it's the heat that really softens the peppers. Next time, try cooling the brine a bit before pouring. Let me know how that turns out for you.
Lisa says
If I want to add a little heat to the pickling version, do I add a whole cayenne or jalepeno or dried crush red pepper flakes?
Michael Hultquist - Chili Pepper Madness says
Lisa, you can add either. A whole cayenne will provide the most heat, as it is quite a bit hotter than a jalapeno. Dried flakes will give some decent heat as well, depending on your preferred spice level. For context, I dropped one Devil's Tongue pepper (about a hot as a habanero) into a batch of pickled carrots and that really lit them up! Loved them. Let me know how it goes!
Cindy says
I’ve been looking for a good pickled banana pepper recipe and I finally found it! Thank you!
I did omit the basil and oregano because I wanted just the flavor of the peppers. And I substituted sugar for the honey. I also added just about a quarter of a jalapeño pepper for heat. Mmmmmmmmm!
I have more peppers in the garden. They just keep on coming!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it! Absolutely, easy to adapt as desired. Take care!
ashley says
Yum! Pizza has been a weekly tradition in our household lately and I've been wanting to pickle banana peppers. Thanks for sharing!!
Michael Hultquist - Chili Pepper Madness says
Sure thing, Ashley! Perfect for pizza!
Sheree Hyde says
Love your recipe for pickling banana peppers. Do you have a recipe for making ghirardelli? Love the stuff but I am unsure how to make it. I wish to can it for longer storage. Do you use pickle crisp in any of you canning recipes? Thanks! Sheree
Michael Hultquist - Chili Pepper Madness says
Thanks, Sheree. Ghiradelli is a chocolate, isn't it? Do you possibly mean giardiniera? I have a recipe for the condiment here - Chicago Style Giardiniera. https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/. Let me know. I have not canned pickle crisp, but you should be able to with a pressure canner.
Cassie says
Is it possible to omit the honey?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Cassie. You can just skip it. It's just for a touch of sweetness. Let me know how it turns out for you.
Rob says
Hi Michael. I saw the link to this recipe connected your Hungarian Chili page.
If I pickle Hungarian chilis this way can I still cook with them in stir fries as well as other cooks, or once you pickle them can you only use them that way?
Cheers
Rob
Michael Hultquist - Chili Pepper Madness says
Hi, Rob. Most pickled peppers are made to enjoy as they are. However, you can still cook with them. You'll still get the vinegary taste, though, so plan accordingly.
Barry says
Hi Mike. Can I use banana peppers that are starting to turn red and are slightly soft. I'd hate to see them go to waste. Also like to say I love receiving your recipes. Can't say the same for my wife and kids. Thanks. Barry.
Michael Hultquist - Chili Pepper Madness says
Barry, you can use banana peppers that are turning red. Be careful if they are going soft. Some can be used, but if they show any signs of rot, I would skip them.
MPaula says
I know it's controversial but I love pizza topped with pickled banana peppers and pineapple.
Michael Hultquist - Chili Pepper Madness says
I greatly enjoy pineapple on my pizza. Happy to declare it! One of my very favorite combinations is pineapple, pepperoni and jalapeno. YUM!
Karen says
I canned some banana peppers for the first time four days ago (10 min hot water bath), but I put 1/4 clove of garlic in each jar. I see here that you say not to include garlic. Do my peppers need to be stored in the fridge? Are they still okay after 4 days at room temperature?
Michael Hultquist - Chili Pepper Madness says
They're totally fine, Karen. With garlic, you run the risk of botulism, so it isn't recommended for longer storage.
Ronald Koho says
is the garlic true with even dry garlic
Michael Hultquist - Chili Pepper Madness says
Ronald, no, dry garlic is no problem at all.