Pickled Banana Peppers

These Pickled Banana Peppers are quick and easy, producing sweet, savory, tangy, crisp slices for snacking or topping pizzas, sandwiches, wraps, and omelets. Keep them in tightly sealed jars in the refrigerator for up to 2 months, or follow proper canning procedures for longer shelf-stable storage.

You are going to love these flavorful banana peppers, and they are so darn easy. It just does not get any simpler than this for big flavor.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Vinegar: I like the sweetness and flavor that the apple cider vinegar contributes to the recipe, but you can substitute white vinegar.
• Garlic: Use small peeled garlic cloves, and pop a couple into each small mason jar with the pickled banana peppers. You can also use crushed garlic if you want a little more garlic flavor.
• Banana peppers:  Use fresh banana peppers. Look for the younger peppers that are smooth and bright yellow-green all over, with no striations or blemishes. The peppers should feel crisp and firm.
• Onion: Use a sweet yellow or Vidalia onion.

How To Pickle Banana Peppers

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Add the brining ingredients to a large pot and bring it to a boil. Remove the brine from the heat.
2. Add the sliced banana peppers and onions to the pot. Stir gently to combine. Make sure the the banana peppers, onions, and garlic cloves are submerged.
3. Let them rest for about 40 minutes.
4. Using a slotted spoon or spider strainer, remove the banana peppers and transfer them to jars. Pour the brine over the peppers.
5. Seal the jars tightly and store them in the refrigerator for up to 2 months.

Preparation Tips For Success

• If you prefer, add the peppers, onion, and garlic to the mason jars, then pour the hot brine over the pepper mixture.
• These pickled banana peppers are not shelf-stable and must be refrigerated in an airtight container or in mason jars with tight-fitting lids.
• These pickled peppers can last up to 6 months when kept sealed and refrigerated, although for optimal crunch, consume within 3 months. Check for spoilage before consuming.
• I remove most of the seeds, but I don’t fuss with removing all of them.

How To Use Pickled Banana Peppers

• Pizza: BBQ chicken pizza, taco pizza, or cast-iron skillet pizza.
• Sandwiches: hot honey chicken sandwiches, Italian sausage sandwich, or Grinder sandwich.
• Wraps: Caesar chicken wrap, grilled chicken wrap, or chicken shawarma.

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