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Quick pickled banana peppers – no need to can them, just keep in the fridge for up to 2 weeks. Made with crunchy banana peppers, water, vinegar, salt, sugar, garlic, black peppercorns and mustard seeds.
The perfect addition to salads, charcuterie boards, grain bowls, sandwiches and pasta.
I planted banana peppers in my European garden last summer and this was the best decision ever!
We got so many or them, so I was able to give some away, enjoy them while fresh and perfectly crunchy and also pickle some for my favorite recipes.
The reason why I’m sharing this jar pickled peppers recipe with you today is because I used them in this mouthwatering Chopped Mortadella Sub Sandwich.
Hope you get to try them, too!
They come together easily and are inexpensive to make.
How to make Pickled Banana Peppers In A Jar?
Why pickle banana peppers?
The short answer is – because they are perfect for pickling!
This quick process enhances their natural tanginess and infuses them with a delightful blend of spices and vinegar.
Plus, pickling is a great way to preserve these peppers, so you can enjoy their flavor year-round.
Here are the ingredients needed to make one 36 oz jar of peppers.
Feel free to double or triple the recipe.
You are going to need a jar with lid, that has been sterilized.
Ingredients:
- Banana peppers, sliced into rounds, seeds removed
- White vinegar – you could use red wine or apple cider vinegar, but keep in mind that distilled white vinegar is stronger and works better for pickling.
- Water
- Salt
- Sugar
- Mustard seeds (optional, but these help keep the peppers crunchy)
- Black peppercorns
- Celery seed (optional) – this adds distinctive flavor to savory brines.
- Garlic clove (optional)
Directions:
- Cut the tops off the peppers, remove the seeds and slice into thin rounds.
- Pack into a clean jar.
- In a pot combine the water, vinegar, salt, sugar, peppercorns, mustard and celery seeds and garlic clove. Bring to a boil and remove from heat.
- Pour the hot mixture into the jar, filling
- Close with the lid, let them cool to room temperature and refrigerate for up to 2 weeks.
Recipe Tips:
This recipe is pretty straight forward, but here are some tips, you may find helpful:
- Choose the right peppers – Look for fresh, firm banana peppers without any blemishes. Keep in mind that smaller peppers are often more tender.
- Adjust the heat РIf you want a spicier kick, you can mix in a few hotter varieties of peppers like Jalape̱os or Serranos or just add some hot red pepper flakes to the jar.
- Spices – Feel free to experiment with different spices. For example, adding a bay leaf, a few sprigs of dill, or a teaspoon of coriander seeds can introduce new flavors to your pickled banana peppers.
- Vinegar type – I rarely have white vinegar on hand, so I often use apple cider vinegar for quick pickling projects like this one. You can use either one, but keep in mind that white vinegar is best for pickling and has a sharper taste.
- Refrigeration Time / Storing – I suggest leaving the pickled peppers in the fridge for at least 24 hours before consuming. Keep in the fridge for up to 2 weeks, since these are not going to be sterilized.
- Safety/Cleanliness – Always use clean utensils when fetching peppers from the jar to avoid contamination. This helps in keeping them fresh and safe to eat.
What To Do With Homemade Pickled Banana Peppers?
These tangy treats are a staple in my kitchen, adding a delicious zing to sandwiches, pizzas, and salads.
Not only are they incredibly tasty, but they’re also super easy to make!
What to use them for?
- As a topping on pizzas or sandwiches, stews or soups.
- Chopped into a fresh salad for an extra kick.
- As an addition to your charcuterie board.
- Mixed into pasta salads or antipasti.
More Pickled Vegetable Recipes:
Making homemade pickled banana peppers is a simple and satisfying process.
These tangy treats are a great way to spice up any meal.
I hope you enjoy making and eating them as much as I do!
Pickled Banana Peppers
Video
Ingredients
- 10 banana peppers, sliced into rounds, seeds removed
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp black peppercorn
- 1 tsp celery seed, optional
- 1 garlic clove
Instructions
- Cut the tops off the peppers, remove the seeds and slice into thin rounds.
- Pack into a clean jar.
- In a pot combine the water, vinegar, salt, sugar, peppercorns, mustard and celery seeds and garlic clove. Bring to a boil and remove from heat.
- Pour the hot mixture into the jar, filling
- Close with the lid, let them cool to room temperature and refrigerate for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks, Mira! 🙂