Pickled Banana Peppers

| Last Updated: January 31, 2020 | , , ,

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Perfect for sandwiches and salads…

You love them on your deli sandwiches, so why not have them ready and waiting at home? This pickled banana peppers recipe is easy to make and surprisingly quick, especially if the focus is immediate eating and not canning (like this recipe expects.) Though the longer you let them sit in the brine, the tangier – and tastier – they will be. Let them sit for at least 24 hours, but if you can wait a week (we know, tough) they are even better!

Obviously, they are delicious on sandwiches, but don’t overlook them as a simple side with grilled meats, as a salad ingredient. and as a delicious topper for hot dogs. Want more ideas? Check out our post: Eight Delicious Pickled Banana Pepper Uses.

Now if you’re looking for a major step up in the pickled chili pepper department, take a look at our pickled habanero peppers recipe. Habaneros are much hotter than banana peppers (0 to 500 Scoville heat units compared to 100,000 to 350,000 SHU). So don’t think of this as a tiny step. Though, if you’re used to habanero heat, the natural sweetness of that chili is quite tasty with the pickled tang.

Pickled Banana Peppers

Pickled Banana Peppers

Deliciously tangy with a mild heat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Keyword: Banana Pepper
Servings: 4 pints
Calories: 84kcal


  • 1 pound banana peppers approx. 10, seeded and sliced into rings
  • 2 cloves garlic minced
  • 3 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds optional
  • 1 teaspoon celery seed optional


  • Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
  • In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
  • Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
  • For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or – even better – up to a week prior to eating.



Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 3514mg | Potassium: 290mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 94.2mg | Calcium: 43mg | Iron: 0.9mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!


    • Hi Laura – this recipe isn’t for preserving pickled banana peppers for extended periods. They are best used within a few weeks (3 to 4 max) of pickling – which is the max of how long they typically last at our house. A sweet spot for flavor/usage is allowing them to sit in the brine for a week, then getting 2 to 3 good weeks of eating out of them. But, they’re pretty tasty from day one, too.

  • Hi PepperScale, Im about to try out your pepper recipe, after finishing them do I put them in the fridge straight away or only after they have sat for 24hrs?

    • Hi Samantha, once they’ve cooled to room temperature, you can move them into the fridge or keep them in a shaded area to pickle. Up to you. But just let the cooling step to occur first.

  • I made these but I pr them in a water bath to seal them so they would last longer. Boy oh boy they are twangy and we love them. Thank you

    • Need a reply because we just canned the banana peppers and did not ad the pickleing salt? Can you redo them by opening them and ad salt and reheat the brine? ANSWER ASAP

      • Hi Linda,

        I’ve never tried to fix the salt after the fact. You could just add some to the brine, but the goal is to have it all dissolve together. It may be best to remove the liquid and reheat it with the salt to get a full dissolve.

    • Hi Jill – I have not tried that, so I can’t comment on it one way or the other. I do think it’ll change the flavor. Apple cider vinegar will bring that fruity sweet tang.

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