Easy Pickled Banana Peppers

Why Pickled Banana Peppers Deserve a Spot in Your Fridge

Let’s be real — when your banana pepper plants are out here producing like they’ve signed a seasonal overachievement contract, you hit a point where you just can’t stuff one more into a salad. That’s when easy pickled banana peppers go from nice idea to total necessity.

This recipe isn’t just another entry in the recipe for pickled banana peppers category. It’s your “Oh wow, that’s way better than store-bought” jar of sweet, tangy, and slightly salty goodness — the kind of thing that suddenly finds its way into sandwiches, wraps, tuna salad, and even impromptu cheese boards. It’s quick. It’s fridge-friendly. And spoiler: you don’t need to know how to can (unless you want to, and don’t worry — we’ll cover that too).

What makes these banana pickles extra lovable? They keep their crunch. They lean just enough sweet without tasting like dessert. And they play nice with spicier peppers if you want to throw in a rogue jalapeño or two. So if you’re staring down a garden full of peppers or just craving a tangy topper that actually tastes like something, this is your low-lift, high-reward solution.

Let’s get into it.

Ingredients for Sweet Pickled Banana Peppers

Before we dive into the process, let’s talk about what goes into these crisp, vibrant jars of pickled banana pepper goodness. The ingredient list is short — just five core players — but every one of them pulls its weight. This isn’t one of those recipes where you need to track down obscure spices or specialty vinegar. Everything here is pantry-simple, and that’s exactly the point.

What You’ll Need:

• 4 cups white vinegar – The sharp backbone of the brine. Distilled white vinegar keeps things bright and clean, without overpowering the peppers’ natural flavor.
• 1⅓ cups white sugar – Sweetness is what makes these sweet pickled banana peppers stand out. It balances the vinegar and brings out the fruity notes in the peppers.
• 1 teaspoon mustard seeds – Tiny, subtle pops of flavor that make the brine more than just sweet and sour.
• 1 teaspoon celery seed – Earthy and aromatic, this adds an old-school deli pickle vibe that complements the banana peppers perfectly.
• 1 lb banana peppers, seeded and sliced into rings – This is usually enough to fill four pint jars. You can mix in a few red ones or even some pickled hot banana peppers for extra heat and visual flair.
• Optional: Salt to taste – Not required here, but if you’re used to brinier pickles, a pinch won’t hurt.

Everything in this lineup is purposefully simple, but if you want to riff later — say, add some garlic or dill — we’ll cover that in the Variations section.

How To Pickle Banana Peppers (Step-by-Step Guide)

Making pickled banana peppers is shockingly easy — like, suspiciously easy. There’s no fermentation, no complicated equipment, no sterilization acrobatics unless you’re aiming to can (which we’ll get to). This is the kind of “how to pickle banana peppers” method that lets you go from fresh to fridge-ready in under 30 minutes.

Step-by-Step Instructions:

1. Prep the Peppers
   Wash your banana peppers thoroughly. Slice them into rings about ¼ inch thick. If you’re feeling bold, leave in a few seeds for a bit of heat — or toss in a sliced jalapeño for that pickled hot banana peppers kick.
2. Make the Brine
   In a medium saucepan, combine:
   • 4 cups white vinegar
   • 1⅓ cups white sugar
   • 1 tsp mustard seeds
   • 1 tsp celery seed
   Bring everything to a rolling boil over medium-high heat. Stir occasionally until the sugar fully dissolves. The aroma will hit you — sharp, sweet, slightly herbal. That’s your brine magic.
3. Pack the Jars
   While the brine heats, tightly pack the sliced peppers into clean glass jars. Leave about ½ inch of space at the top. No need for perfection — this is rustic preservation, not precision canning.
4. Pour and Seal
   Once boiling, pour the hot brine over the peppers, again leaving ½ inch at the top. Tap the jar gently to release trapped air bubbles. Wipe the rim clean, then screw on the lid.
5. Cool and Store
   Let the jars cool at room temp before refrigerating. You can eat them in 24 hours, but if you wait a week? Total flavor transformation. Sweet, tangy, mellow heat — worth the patience.

How To Can Banana Pepper Rings and Preserve Them

If you’ve got more peppers than fridge space — or you’re aiming to stock your pantry with shelf-stable flavor — it’s time to take things a step further. Let’s talk how to can banana pepper rings using a simple water bath method. It’s just a small shift from the refrigerator version, but it turns your jars into year-round pickled gold.

When to Choose Canning Over Fridge Pickles

Fridge pickles are fast and easy. But if you:

• Want long-term storage (up to a year+)
• Don’t want to hog fridge space
• Are gifting or selling jars

…then preserving banana peppers via canning is your move.

Canning Instructions (Water Bath Method):

1. Sterilize your jars – Submerge clean pint jars in boiling water for 10 minutes. Let dry on a clean towel.
2. Heat the lids – Simmer (don’t boil) the lids in water for a few minutes to soften the seal.
3. Pack the jars with peppers – Fill sterilized jars tightly with sliced banana peppers, leaving ½ inch headspace.
4. Boil the brine – Use the same base recipe. Bring to a rolling boil.
5. Fill jars with hot brine – Cover peppers completely, leaving ½ inch headspace. Remove air bubbles, wipe rims clean, and seal.
6. Process in water bath – Submerge jars in boiling water, ensuring they’re covered by 1–2 inches. Process for 10–15 minutes.
7. Cool & store – Let jars cool undisturbed. You’ll hear that satisfying pop as they seal. Label and store in a cool, dark place.

Properly canned, these pickled banana peppers are shelf-stable for a year. Once opened, refrigerate and eat within a month.

Chef Luca

Easy Pickled Banana Peppers

This is the BEST easy pickled banana peppers recipe! Sweet, salty and vinegary and only 5 ingredients so its super easy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 335

Ingredients Method Notes

Ingredients

  

• 4 cups white vinegar
• 1⅓ cups white sugar
• 1 tsp mustard seeds
• 1 tsp celery seed
• 1 lb banana peppers seeded, sliced into ¼-inch rings
• Salt to taste optional

Method

 

1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
2. Pour brine over peppers to within 1/2″ of the top.
3. Wipe off the rim and put lid and ring on.
4. Store in the fridge.
5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
6. Be sure to verify that the lids have completely sealed down if storing on the shelf.
7. Leave for 1 week or longer (if you can stand it!)
8. Enjoy!

Notes

• To spice it up, add 1–2 sliced jalapeños per jar.
• This brine also works great for pickling jalapeño peppers and mini bell peppers.
• For longer shelf life, follow USDA guidelines for water bath canning.
• These make excellent homemade gifts — just tie with a ribbon and label.

Nutrition (Per 1 jar serving):

 

• Calories: ~335 kcal
• Carbohydrates: 73g
• Sugar: 69g
• Protein: 2g
• Fat: 1g
• Fiber: 4g

Pickled Hot Banana Peppers & Jalapeños: Spicy Variations

So you love the sweet-tangy classic… but sometimes, you want your pickles to fight back a little. That’s where pickled hot banana peppers and their spicy cousins come in. The base recipe is flexible enough to handle heat — and layering it in can take your jars from mild-mannered to wake-up-your-tastebuds in no time.

Add Heat Without Overpowering the Sweet

The sugar in this brine gives you a perfect safety net: it tames the heat just enough to keep things balanced. Here are a few ways to kick it up:

• Toss in sliced jalapeños – Classic combo. Try one jalapeño per pint jar for a subtle heat boost.
• Include serranos or red chiles – These bring a sharper heat that still complements the banana peppers’ sweetness.
• Leave in the banana pepper seeds – More seeds = more fire. Easy tweak, big difference.
• Add crushed red pepper flakes – Sprinkle a pinch into the jar before pouring the brine for background warmth.

Want to go even deeper? Try pickling jalapeño peppers solo in the same brine — it works beautifully and brings out their fruitiness while taking off the raw edge.

Try a Mixed Spicy Pepper Jar

One of the best discoveries among DIY picklers is that peppers love company. A mixed jar of hot banana peppers, jalapeños, and a few sweet mini bells gives you color, flavor layers, and a surprise in every bite. If you’re already growing a mix of peppers, this is the way to use them up without overthinking.