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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.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: banana pepper, pickled, pickling, preserving
Servings: 16
Calories: 9kcal


  • 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


  • 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.
  • Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
  • Bring the mixture to a quick boil, then add the sliced banana peppers.
  • Remove from heat and stir.
  • Pour the pickled banana 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.
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).


Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg