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
3.83 from 35 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 4 pints
Calories 84 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Video

Nutrition

Calories: 84kcalCarbohydrates: 10gProtein: 2gSodium: 3514mgPotassium: 290mgFiber: 3gSugar: 5gVitamin A: 385IUVitamin C: 94.2mgCalcium: 43mgIron: 0.9mg
Keyword Banana Pepper
Tried this recipe?Mention @PepperScale or tag #PepperScale!

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