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A top-down view of a jar filled with candied banana pepper rings in brine, with visible mustard seeds, on a green cloth background.
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5 from 1 rating

Candied Banana Peppers

These candied banana peppers are sweet, tangy, and mild, made in just 15 minutes. Perfect for sandwiches, subs, pizza, and cream cheese dip.
Prep Time10 minutes
Cook Time5 minutes
Course: Dessert
Cuisine: American
Keyword: banana peppers, candied peppers
Servings: 12
Calories: 79kcal
Author: Mike Hultquist

Ingredients

  • 1 pound banana peppers sliced into ¼-inch rings
  • 1 cup sugar
  • 1/2 cup apple cider vinegar white vinegar works too
  • 1 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garlic powder
  • Salt to taste optional

Instructions

  • First, slice the banana peppers into ¼-inch rings.
  • Stir together the vinegar, sugar, and seasonings in a pan. Bring to a boil, then reduce heat to a low simmer until the sugar dissolves into a syrup.
  • Add the banana pepper rings and stir to evenly coat them with the syrup.
  • Simmer for about 4 minutes, until the rings soften slightly.
  • Transfer the candied banana peppers to cleaned jars, then fill the jars with the remaining syrup.
  • Cover and store in the refrigerator for up to 3 months. Best after resting at least 1 week.

Video

Notes

Makes about 3 to 3.5 cups, packed into three ½-pint jars.

Nutrition

Calories: 79kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 31mg | Calcium: 8mg | Iron: 0.3mg