These quick pickled banana peppers are crisp, tangy, and slightly sweet, made with a simple vinegar brine and ready in about 24 hours. They’re perfect for topping sandwiches, salads, pizza, and more, and can be stored in the refrigerator or processed for longer preservation.
Pickled Banana Peppers Recipe - How to Pickle Banana Peppers
Did your banana pepper plant produce a huge crop of peppers this year? It's time to pickle them. 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.
Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer.
Pickling is easy, and while there are various seasonings and ingredients you can add to your pickled 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 similar to Hungarian Wax Peppers or Pepperoncinis.
See my post on Banana Peppers vs. Pepperoncini Peppers.
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!
Key Ingredients
- Banana Peppers. Fresh banana peppers sliced into rings. You can remove the seeds if you prefer a milder flavor, though banana peppers are already very mild.
- White Vinegar + Water. A classic pickling brine. The 1:1 ratio keeps the peppers tangy without being overly sharp.
- Pickling Salt. Use pickling salt, kosher salt, or sea salt without additives so the brine stays clear.
- Garlic. Adds a subtle flavor to the brine.
- Honey. Optional. It balances the acidity with a light sweetness.
- Pickling Spices. Oregano, basil, and peppercorns for herbal flavor. You can also include mustard seeds, celery seeds, or dill.
The Pickling Brine Ratio
This recipe uses a simple 1:1 ratio of vinegar to water, which is a classic refrigerator pickle brine.
Basic formula:
- 1 cup vinegar
- 1 cup water
- 1 tablespoon salt
From there you can add sugar, honey, garlic, or spices for flavor. This ratio works for many refrigerator pickles, including jalapeños, banana peppers, and other chili peppers.
Banana Pepper Rings
Banana pepper rings are simply banana peppers sliced into thin rounds and pickled in a vinegar brine. They’re the same style of peppers commonly served on sandwiches, pizzas, and subs.
This recipe makes classic pickled banana pepper rings, similar to the tangy peppers served at sandwich shops like Subway. Slicing the peppers into rings allows the brine to penetrate quickly and gives you the perfect topping for sandwiches, burgers, salads, and more.
How to Pickle Banana Peppers (Step-by-Step)
- Slice the banana peppers into ¼-inch rings (banana 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.
- 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
- Ingredients and Seasonings. I've used a number of my favorite ingredients here to season the banana peppers, but feel free to add others that you love. Do you enjoy mustard seeds or celery seeds? Go for it. Want some dried oregano? Sure thing! A bit of fresh dill? Yes! Or use your favorite store bought pickling spices.
- Best Salt for Pickling Brine. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just fine, 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.
How to Make Pickled Banana Peppers Spicy
Banana peppers are naturally very mild, but it’s easy to add heat to the batch. Simply include one or two hotter chili peppers in the jar or brine. As the peppers sit, the heat infuses into the pickling liquid.
Try adding:
- sliced jalapeños
- serrano peppers
- a whole habanero pepper for stronger heat
- red pepper flakes in the brine
How Long Do Pickled Banana Peppers Last?
Storage Tips
Pickled banana peppers will keep at least a month or longer in the refrigerator, often 6 months or more. Store in the fridge.
Can You Water Bath Pickled Banana Peppers?
Yes. Because this recipe uses a vinegar-based brine, it is safe for water bath canning. Process sealed jars for 15 minutes (20 minutes above 6,000 ft 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.
Ways to Use 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:
- Sandwiches and subs
- Pizza topping
- Greek salads
- Burgers and hot dogs
- Nachos and tacos
- Chopped into pasta salad
- 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 medium banana peppers or as many as you can fit (about 2 cups)
- 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
FAQ
Do you need to blanch banana peppers before pickling?
No. Banana peppers can be sliced and added directly to the brine. The hot vinegar mixture lightly softens them while preserving their crunch.
Why are my pickled banana peppers soft?
Peppers can soften if they are overcooked or if the brine ratio is too weak. Using fresh peppers and a proper vinegar ratio helps keep them crisp.
Can you pickle whole banana peppers?
Yes. Small peppers can be pickled whole, though slicing them allows the brine to penetrate faster and develops flavor more quickly. You can also fit more peppers into the jar if they are sliced.
NOTE: This post was updated on 3/15/26 to include new information, including FAQs. The recipe was not changed.
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.