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Pickled Banana Peppers in a jar

Pickled Banana Peppers Recipe

This 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.
Course Appetizer, Main Course, Salad
Cuisine American
Keyword banana pepper, pickled, pickling, preserving
Prep Time 10 minutes
Cook Time 10 minutes
Servings 16
Calories 9 kcal

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

  1. 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. Set them aside for now.
  2. Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
  3. Bring the mixture to a quick boil, then add the sliced banana peppers.
  4. Remove from heat and stir.
  5. Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.

  6. Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.

Recipe Video

Recipe Notes

Makes 4 cups.
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 Facts
Pickled Banana Peppers Recipe
Amount Per Serving
Calories 9 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 438mg18%
Potassium 13mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 13IU0%
Vitamin C 3mg4%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.