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.
Cheryl says
Can you replace the spices with a pickle spice, such as McCormicks? Thanks
Mike H. says
Yes, sure - let me know how it works out for you, Cheryl.
Sandra J Berg says
it says if you would like to preserve longer to leave out the garlic... there's no garlic in the recipe given???
Mike H. says
Actually there is: 1 clove garlic smashed (or more as desired). Thank you!
Kellie says
Thank you, Mike! I used your perfect recipe with my Hungarian Hots, and everyone loves the hot/sweet flavor! I followed the recipe exactly other than the pepper switch. I think the honey really makes these special. Thank you, thank you!
Mike H. says
you are very welcome, Kellie - enjoy!
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.