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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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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