Enjoy deli-style sandwiches at home by adding a few of these easy pickled banana peppers. They are also a great way to add some crunch and flavor to an ordinary salad. The recipe below is for refrigerator banana peppers, but if you find yourself with a crazy producing banana pepper plant, I’ve included the instructions for canning them.

Easy Pickled Banana Peppers for Salads or Sandwiches | cucinakristina.com

By popular demand, I’ve updated the recipe below so that it can be used for refrigerator banana peppers AND canned banana peppers. My original recipe was only good for refrigerator pickled banana peppers, but I had so many people asking about canning them that I decided to do some research and refresh this post. 

Before I go on, I want to say how jealous I am of all of my readers with crazy producing banana pepper plants! I had intended to grow banana peppers last year, but the greenhouse where I get my seedlings didn’t have any baby banana peppers. They usually stock them so I thought it was just a fluke, but when I went to get my seedlings this year – gah! – no banana peppers. I won’t make that mistake next year. I am ordering some banana pepper seeds today!

For those of you without crazy producing pepper plants, you can buy banana peppers in your regular grocery store. They should be near the bell peppers, poblano peppers, and jalapeño peppers. They are usually light yellow in color, but can sometimes have a green or orange tint. Banana peppers are long and curved like bananas (hence their name) and are mild in spice.  

Easy Pickled Banana Peppers for Salads or Sandwiches | cucinakristina.com

Banana Peppers vs. Hungarian Wax Peppers

I often see sweet banana peppers and hot banana peppers being sold in the grocery store. Hot banana peppers are technically Hungarian Wax Peppers. Banana Peppers have a Scoville rating of 0-500 whereas Hungarian Wax Peppers have a Scoville rating of 1,000-15,000. To put that in perspective a bell pepper has a Scoville rating of 0 and a jalapeño has a Scoville rating of 2,500-10,000.

You can use the recipe below for Banana Peppers or Hungarian Wax Peppers, but I’m mentioning their Scoville rating so you know what you are buying if you see them marked this way in your grocery store. If your grocery store only has Hungarian Wax Peppers/Hot Banana Peppers and you don’t want spicy pickled peppers, you can remove the seeds and ribs before pickling them to lessen the heat. The recipe below would also work for pepperoncinis, sport peppers, or jalapeños. 

Easy Pickled Banana Peppers for Salads or Sandwiches | cucinakristina.com

Canning Banana Peppers

I make pickled banana peppers in small batches and add them to salads. This is because I’ve found that they lose their crispness when canned and I prefer a crunchy pepper. The seeds and ribs don’t bother me so I leave them in, but if you are canning banana peppers for long-term storage, you’ll want to remove them.

Ball sells a product called pickle crisp that has good reviews and is said to help maintain pickle crispness when you can pickles. I haven’t tried this, but if you are looking for a crisp pickled banana pepper, this might worth a try. If anyone tries it and it works, leave a comment and let me know!

Whatever you do, don’t go messing around with vinegar and water ratios if you are canning these for long-term storage. I learned that the hard way and had to throw away 7 quarts of peppers.

Easy Pickled Banana Peppers
for Salads or Sandwiches
Enjoy deli-style sandwiches at home by adding a few of these easy pickled banana peppers. They are also a great way to add some crunch and flavor to an ordinary salad. The recipe below is for refrigerator banana peppers, but if you find yourself with a crazy producing banana pepper plant, I’ve included the instructions for canning them.

Banana Peppers will last in your refrigerator for up to 3 months. If canned and properly stored, they will last for up to a year.
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Ingredients
  1. 1 lb. banana peppers (about 10)
  2. 3 cups white vinegar (5% acidity)
  3. 2 cups water
  4. 2 tablespoon kosher salt
  5. 1 tablespoon sugar
  6. 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars
Instructions
  1. Slice banana peppers into rings 1/4-inch thick. Remove seeds and ribs, if desired.
  2. Fill each mason jar to the top with banana peppers. Add 1 clove of minced garlic to each jar.
  3. In a small saucepan, heat the vinegar, water, salt, and sugar and stir until the salt and sugar are completely dissolved. There is no need to bring your brine to a full boil, you just need to heat it enough to dissolve the sugar and salt. Cool the brine completely.
  4. When cooled, fill each jar with pickling brine, screw on the lid, and store in the refrigerator.
  5. Let the peppers pickle for at least 24 hours before eating. The longer they sit, the better they are!
To Can Banana Peppers, Follow These Steps
  1. Prepare canner by bringing water to a boil. In a separate pot, heat lids and bands in simmering water until ready to use. You also need to heat your jars. You can do this by simmering them in the same pot as your lids and bands or run them through a cycle in your dishwasher.
  2. In a separate pot, bring vinegar, water, salt, sugar, and garlic to a boil. If you are canning your peppers, smash your garlic rather than mince it. Boil for 5 minutes. Stir to make sure the salt and sugar is completely dissolved. Discard garlic.
  3. To hot jars, add banana pepper rings leaving 1/2 inch of headspace. Ladle brine into your jars leaving 1/2 inch of headspace. Remove air bubbles by running a knife around the edge of each jar.
  4. Wipe the rim of the jar. Screw on lids and place in a water bath canner. Make sure the jars are completely covered with water.
  5. Bring the water to a boil and process for 10 minutes. Remove jars, let cool, and wait for the home canner’s favorite sound, the “pop” of your jars sealing!
  6. After 24 hours, check the seals. The lids should not bounce up and down when you push on them with your fingertip. Store in a cool place until ready to use.
Cucina Kristina http://cucinakristina.com/

161 Comments on Easy Pickled Banana Peppers for Salads or Sandwiches

  1. Hi, I am looking forward to trying this recipe. The others I found had celery and mustard seeds and I knew I didn’t want that! I make pickles and swear by the crisp, HOWEVER if you want to do it right you need to cut the veggies and place in an ice bath with the crisp for 24 hours before canning. Do not let them freeze. Well worth the wait!!
    Thank you so much for sharing!!!

  2. This is a fantastic recipe.It is was the first time trying to pickle something. I was looking for what to do with a large of amount of banana peppers (garden is booming!) Can’t wait to try this recipe with okra, cucumbers and green beans. Thank you!

    • Hi Natalie –

      Thank you! I am so glad you like it! Believe it or not, I have never tried it with other veggies. If you’re interested in something else tasty, try my pickled sugar snap peas. They are delicious!

      Thanks for stopping by & happy pickling!

  3. I grow many different peppers in Southern California Zone 10. I started the Gardner 15 March 2016 and flourishing! I have canned but never pickling.
    After following your recipe and using apple cider vinegar in lieu of white vinegar (only because I only had apple cider vinegar ) and I was too excited to try your recipe.
    It is delicious.
    I can’t wait to try white vinegar
    Thank you so much
    I can’t wait to try the other peppers with your recipe.

    • Hi Jessica –

      I lived in So Cal (Orange County) for 25 years before moving to Chicago. It was supposed to be a temporary move, but then I met my husband. I am fiercely trying to convince him to move back to California. I love Chicago, but California is the best state in the U.S. in my (very biased) opinion. I am very jealous that you get to garden year-round.

      Thanks for stopping by & Happy Pickling!

  4. I love banana peppers, especially on pizza, but the canned store bought ones have a bunch of junk in them. Thank you for a healthy alternative option!

    • Hi Beth –

      I totally agree! It is very hard to find store-bought items without a ton of food dyes and chemicals. I love making everything from scratch, especially now that I suspect my son may have a soy allergy. Soy is in almost everything pre-packaged. 🙁

      Thanks for stopping by & happy pickling!

  5. This is an amazing recipe. I have had zero confidence in pickling anything…but I made these yesterday and they are amazing. Crunchy too. I added a couple drops of dill essential oil to my jar because garlic and dill are my favorite when it comes to pickle items.

      • Hi Tracy –

        Are you talking about the pickle crisp? I have not used it in the refrigerator version because I find that they stay crisp perfectly fine without it. If you let the brine cool before pouring over the peppers, it won’t soften them and they will stay crispy.

        Thanks for stopping by & happy pickling!

        • Yes, the pickle crisp. Thanks for answering so quickly. I am in the middle of chopping up peppers right now. I will save the pickle crisp for the canned version if I have enough peppers later in the summer. Thanks so much.

      • Does the sugar make these sweet?
        My husband wants them to be like the ones in store, he had rather use them than dill pickles

        • Hi Tina –

          There is not enough sugar in this recipe to make them sweet. The sugar just slightly cuts the bite of the vinegar. If you want a sweeter pickle, you can add more sugar to your liking.

          Thanks for stopping by & Happy Pickling!

  6. I grew up near Chicago eating peppers like this, but they were left in large pieces so they could be wrapped around a sausage in a bun or used as a sandwich topping. I’ve cut the peppers into about four large pieces and seeded them. This recipe has worked perfectly at restoring a favorite food. Thank you, Thank you, Thank you.

    • I am glad you like it. Thank you for this kind feedback! It means a lot to me that you are reading and cooking my recipes! 🙂 Happy pickling!

    • Great tip, thank you! I have read a ton of canning resources over the years and it seems that the best “tried and true” always comes handed down from generations of practice. 🙂

  7. Is it necessary to remove the crushed garlic when canning hot peppers I left it in. Also the last three jars I made had minced garlic that was soaking in extra virgin olive oil as I ran out of fresh

    • Hello! No, you do not need to remove the garlic when canning. There might be a more garlicky taste if you leave it in as opposed to removing it, but other than that it’s fine. Happy pickling!

    • For the refrigerated version, yes. If you are going to do long-term canning, I would use pickling salt as many of the commenters have had issues with regular salt when canning.

  8. For those getting mushy pickles and peppers make sure you are using coarse pickling salt. table salt is processed and all of the good minerals taken out which is what you want for pickling!

  9. Hello,

    I used this recipe for a batch of banana peppers my uncle gave me, and had enough brine to two two quart sized jars of sliced and one jar of whole. They are absolutely amazing! I did throw in some celery seed and caraway seeds to the brine while boiling, and to the jars, and I added one additional tablespoon of sugar. Perfection. I brought a jar with me to a luncheon at work and one of my coworkers begged to take them home. I plan on trying this recipe for hot pickled cauliflower, jalapeños, okra. I have only noticed a slight softness of the peppers, but nothing like the “mushyness” described in one particular post. Perhaps the user allowed the jars to over process? Just a thought. Thank you so much for such a wonderful, versatile recipe!

  10. Hi. If doing the refrigerated version of this recipe, does the water/vinegar ratio matter? Could I do 1/2 water, 1/2 vinegar instead of the ration you are using?
    Thank you!

    • Hi Chantale –

      The vinegar is what keeps bacteria from growing. If you dilute the vinegar, it may not last as long in the fridge. If the original recipe is too vinegary tasting for you, I would recommend adding more sugar to cut the tartness rather than lowering the vinegar. Happy pickling!

      • That makes sense. I will not change the ratio. I cut all my peppers today and started putting them in jars and brine and realized I didn’t have enough jars…!!! Do you think it’s ok if I refrigerate the rest of the cut peppers until tomorrow when I get more jars? Also, I packed the peppers really good in the jars and didn’t overfill. I noticed after I added the brine and closed the jars that the peppers were floating and some were potentially over the brine…any issues with that?
        Lastly, since those are not “canned”, I assume that the lids when pressed on will go up and down…like they give….as opposed to being down and tight when “canned”. Is that right?
        Hopefully I didn’t ruin all those peppers…lol…If I messed up, I assume they will look and taste bad?
        thanks so much!!

        • That all sounds fine. You shouldn’t have any issues. If you did not seal the jars in a hot water bath the lids will have some give. As long as they are refrigerated they should last you 3-4 months. Happy pickling!

  11. Pickle Crisp available at Walmart and most grocery stores. Wouldn’t put up pickles without it. Do about 150 quart jars each summer. Would just like to mention a metal knife should never be used to remove the air bubbles, the metal damages the glass over time leading to breakage. Which is heartbreaking in a water bath or pressure canner.

  12. hello!! i am pleased to say this was my first canning experience & the outcome of yesterdays batch was terrific .. jst a lil concern’d with the recent commit below, i did can quiet a few jars r they going to turn to mush if not eat’n right away or r they going to taste the exact same, say year (+) from now!? not like that they”ll even last that long they turn’d out so gd 😉 ..

    • Hello –

      They will definitely get softer after canning since the heat cooks the peppers. The taste shouldn’t be effected, but the texture will definitely not be as crunchy as the refrigerated version. I am so jealous of everyone’s booming pepper plants. We’ve had a bad gardening season overall. Our banana pepper plant has only given us 3 peppers so far! 🙁 Thanks for your comment and please let me know if you have any additional questions. Happy Pickling!

      • There is a difference in salts, so that might be the problem with mush.
        My canning book says canning or pickling salt for pickles which might be the same for peppers

        • Now that you mention it, I have heard this a few times. Thanks for this insight. I’ll have to do a little testing and research and write an updated post soon. 🙂

  13. I’m gonna try this today. Don’t know if I can find pickle crisp though, do you think alum would help to preserve crispness?

    • Hi Jennifer –

      Thanks for your question. According to the National Center for Home Preserving, alum is not recommended for quick processing like this one. It is used mostly in fermented products. My regular grocery store often stocks Pickle Crips around this time of year in the seasonal aisle so you might be able to find it easier than you think. Hope this helps, happy pickling!

      Source: http://nchfp.uga.edu/how/can_06/prep_foods.html

      • Hey! I have a plethora of banana peppers & trying this for the first time! Love the FRIDGE version- I love crunchy freshness. I’m wondering if there’s any aversion to using apple cider vinegar for slightly different taste..? THANKS!

        • Hi Jeff –

          If you are sticking to the refrigerated version then the type of vinegar isn’t as important. However, if it is lower than 5% acidity, it may not last as long in the fridge. Also, if you are using vinegar lower than 5% acidity, it is not recommended that you seal the jars for long-term storage. Hope this helps. Thanks for stopping by! Happy Pickling!

    • You can. I would cut the top off and remove the seeds first, but you can definitely leave them whole. Thanks for visiting and happy pickling!

    • You are welcome! My pepper plants haven’t produced much this year. We started off with a very chilly summer, but have had a heat wave for the last few weeks. I am hoping we have a hot fall and I can still harvest a bunch of peppers. Fingers crossed!

  14. The agricultural extension would not approve of my method I know but for anyone who wants a shelf stable crunchie pepper I do it the old fashioned way. I pack the peppers in harboring brine to a full boil and add the hot brine to the jars. I quickly put hot lids on and tighten bands hand tight. The seal just fine and keep for quite a long time. They do loose texture and get soft with time. Our family has done them this way for generations with no problems……same with other pickles and sauerkraut etc.

    • I use this Hot-Pack method too, when making pickles ONLY. Have been canning for 45 years and never had a problem with spoilage. No cooking means a firmer, crunchier pickle. I have , however, also fallen in love with Pickle Crisp and add it to every jar. My pickle and peppers are the crispier the, crunchier the ever, since adding it to the process. Mmmm, salivating just thinking about it!

      • You are going to process the jars for 10 minutes. Once removed from the hot water, you’ll know they sealed when you hear the “pop” of the lid. This happens anywhere from a few seconds after removal to a few minutes. You should check the seals after 24 hours to ensure they sealed completely. Happy pickling!

    • Hi Suz –

      That shouldn’t matter. It sounds like you just have more brine than peppers. Sometimes, I find that you can squeeze more peppers into a jar after they have been displaced a little by the brine. Maybe next time, fill the jar with peppers, then fill about 3/4 of the way with brine, then add a few more peppers before topping off the brine. 🙂

      Happy pickling!

  15. I tried this recipe last year and they ended up being absolute mush. The flavor is perfect, but I ended up throwing last year’s batch away because the consistency is was just gross! I plan to use pickle crisp this year, but wasn’t sure if you had any other tips on how to keep them somewhat crunchy after processing (ie… using larger jars, less time processing, etc). I would really like to keep them as rings instead of throwing the whole pepper in there. I’d appreciate any (safe) tips to help in this matter!

    • Hi Ashley –

      I have had the same problem in the past, which is why I mainly use the refrigerated version of this recipe. However, there are some things that I have found that may help. Keep in mind that when you can anything, you are essentially cooking it so any pepper is going to be softer and not crisp after the jar is sealed, even if you open it right away.

      – I, personally, have not tried using pickle crisp, but a few readers have commented saying that it works great. Since I have not tried it, I don’t know if it would change the taste of the brine or not. Supposedly it doesn’t, but I would do a small test batch first before you do your whole crop of peppers.

      – You can try soaking the banana rings in an ice bath before adding them to the brine. This might help maintain more of their crispness because it will take longer for the peppers to heat up and soften in the hot water bath. This process is a lot more time-consuming because you are going to want to soak them in an ice bath, in the fridge, for at least 4 hours before adding them to the brine.

      Depending on how you want to use your peppers in the future, you can also dehydrate them in the ring form. They also freeze nicely. Dehydrated peppers will last indefinitely as long as they are kept dry and in an air-tight container. Frozen ones will also last an extremely long time (a year+) provided they are also kept in air-tight packaging.

      If you have any questions about home canning and food safety, I find the Ball website very useful: http://www.freshpreserving.com/. I also reference the National Center for Home Food Preservation quite a bit: http://nchfp.uga.edu/publications/publications_usda.html.

      I really hope this information helps! Thanks so much for stopping by and for your comment. Happy pickling!

  16. Do you need to go through the full canning process or can you just do the quick version and store them in the fridge? If the quick version is sufficient, how long will they keep in the fridge?

    • Hello –

      You absolutely can make these without going through the whole canning process and store them in the fridge. I eat salad for lunch everyday during the school year so that is how I usually keep these. I make them in small batches every couple of weeks. They should keep for about 3 months in the fridge.

      Happy pickling!

      • Hi John –

        I don’t have experience with vacuum sealing so I don’t know if it would extend the shelf life or not. It might last longer than 3 months if it were vacuum sealed, but again, I don’t have experience with it so I am not sure. Sorry! I wish I had a more helpful answer for you!

  17. You have the perfect recipe for banana peppers! I used this recipe, but added Ball’s Criping Crystals and also made pickled okra with this same recipe. Yummy! Thank you!

  18. Just heard that wonderfully fulfilling “POP”. Will more than likely open the jar and taste! I am so excited! I followed your recipe to the tee, but I loved reading the variations to this wonderful recipe. Also I only canned 2 small half pint jars, i have reserved the liquid and it is in my fridge. I should have enough peppers later in the week to use what is left. I simply hate to waste. If saving it in the fridge isn’t a good idea, I’ll throw it out, but would rather not! thank you again for this wonderful recipe!

    • Hello!

      I hope you like the recipe. There are a lot of variations in the comments, and I am patiently waiting for my banana pepper plants to produce fruit so I can try some of them out. We’ve had a bit of a late start to summer so they aren’t producing like the typically do. 🙁 In case you didn’t see, you can reuse the liquid as long as you do not seal the jars and as long as the liquid isn’t cloudy. I know you said you canned 2 small half pints already, but just for future reference! You can read more about that here: http://foodinjars.com/2009/08/can-you-reuse-pickle-brine/

      Happy Pickling!

      • when you say “reuse the liquid if you didn’t seal the jars” do you mean reuse the juice after the first batch of pickled peppers are eaten? I’m in love with this idea as I think it would taste better and better with each batch!

        • Hi Anna!

          As long as you do not seal the jars in a hot water bath, you can reuse the liquid for multiple bathes of pickles. Once they have been through the canning process, you no longer can guarantee the acidity levels. Also, if the brine looks cloudy at all, you don’t want to reuse it. You can read more about that here: http://foodinjars.com/2009/08/can-you-reuse-pickle-brine/ She says the maximum number of times you can reuse is 3.

          Happy Pickling!

  19. I made 7 pints today. I used Banana, jalapeno, green, red, and yellow bell peppers, onions, garlic, pickle spices and vinegar and water and a little oil, In 4 jars I added a little sugar. Beautiful jars of peppers to eat and give away. Fun gift to share. Thanks, for all the comments, they really help us new canners. I normally open the fridge and start cooking. I’m bad about not following recipes. Have fun!!! JANE

    • Hi Jane –

      Thanks for your comment! Several readers have mentioned that they mix their peppers. I’ve never done that, but think I am going to try it this year as it seems to work really well for folks. I’ve also been dying to make my own giardiniera. I usually pickle my jalapeños and dry or freeze any leftover hotter varieties. I have enough dried peppers to last me a few years, but I can’t stop growing them! They add such a nice pop of color to the garden. 🙂 ~Kristina

  20. I’m thinking of trying Lacto-Fermentation in my pickling process. Has anyone tried it? How would the recipe change other than not using vinegar?

    • Hi Mark!

      A friend of mine gave me a fermenting book for Christmas, but I have not tried anything from it yet. I’m, personally, not familiar with fermenting, only pickling, but if you try it out and it goes well, I’d love to hear about it! Thanks for stopping by… happy pickling. 🙂

  21. These are so very delicious my husband and I can’t stop eating them. I added a pod of cardamom and some cumin to the recipe and they have a lovely smokey flavour and stay so crisp. I’ve had them in the fridge for about 3 weeks and they have maintained their crunchiness. Will definitely be making this again!

    • That sounds delicious! I will have to try adding some cumin next summer when I grow them. Thanks for the tip. Happy pickling!

    • Hi Suzanne!

      Thanks for your comment! Since writing this post, I’ve been meaning to grab some Pickle Crisp to try out and haven’t gotten the chance. I’m going to definitely try it now that I know it works!

      Happy pickling!

    • Hi Wendy!

      I have never added herbs to my banana peppers, but you could absolutely do that. If you are going to can these, I would use dried. If you are making refrigerator peppers, you can use either. The amount really depends on your personal taste. Many people have commented on this post saying they like it as is while others have said they added up to 4 cloves of garlic.

      I’d start by making a batch for the refrigerator and use a teaspoon of dried spices. Since they last for up to 3 months, it will give you some time to play with the amount.

      Happy pickling!

  22. I was wondering if you could reheat, and re-use the pickling juice that is left over once the peppers were gone? Have you tried that? We love these! We eat them right out of the jar. I added LOTS of garlic and onions. I also don’t use as much salt as I am sodium restricted. Thank you!

    • Hi Teresa –

      I have never reused pickling brine, but apparently you can! If you canned the peppers first, you can only reuse the brine to make refrigerator peppers because the acidity level may have changed. It also needs to be free of any cloudiness. Here’s the source for that: http://foodinjars.com/2009/08/can-you-reuse-pickle-brine/.

      Usually, I add olive oil, dried spices, and used the brine to make salad dressings or marinades. Thanks for your question. I learned something new today! 🙂

      Happy Pickling,

      Kristina

      • Thank you! That was a big help!! I’m definitely going to try the olive oil and spices to make a dressing!!!!! And thank you for the link! I’ll check it out!

    • Hello –

      I always leave the garlic in the brine. The garlic flavor will become stronger over time so if you want less of a garlicky taste you can remove it. It’s really up to you!

      Happy pickling,

      Kristina

        • It shouldn’t hurt, but I usually remove them when canning because I don’t find they carry much flavor in banana peppers. I usually leave them in when canning hot peppers since the heat lives in the seeds and membranes.

  23. Some of your information is simply not true. Hungarian wax peppers and banana peppers are separate things, and they each can be anywhere along the spectrum from sweet to hot. If a sweet pepper of any variety is grown near a hot pepper, pollination dictates the regressive sweet genes will bow to the hot ones. Being hot doesn’t change the species!

    • Hi Sheila –

      Thanks for the feedback, this is something I will look into and will happily update my post if I find I’ve misrepresented something on this site. I wasn’t saying that Banana Peppers and Hungarian Wax peppers were the same variety of pepper. I was saying that in the grocery store, I have seen Hungarian Wax peppers labeled and sold as “hot banana peppers.” I haven’t seen them marked as sold as Hungarian Wax peppers and Hungarian Wax peppers are generally hotter than Banana Peppers. Of course, that doesn’t mean that is true for all grocery stores, but that is how they are marked and sold in my area.

      I’ve grown sweet peppers in my garden next to hot peppers of all varieties for years and have never experienced a difference a the in heat level of a sweet pepper. Have you experienced this? That’s so interesting! I definitely want to look into that further. 🙂

      I hope you try my recipe regardless. It’s quite popular. 🙂

      Happy Pickling,

      Kristina

  24. Thanks for sharing, I have used your recipe three different times now since I found it in August 2014. The first time I made it as is but with the addition of turmeric for color.

    Subsequently, I have added more garlic and some other spices (Oregano and Cumin Seed) along with green tomato and onion slices. In all I have made about ten quarts, two of which are gone. I am not bothering to process any of them as they will be eaten in a few months.

    Thanks for sharing, I have several more pounds of peppers I am putting up today.

    • Hi Ron!

      I am so glad you liked this recipe! That’s the great thing about pickling, you can change up the spices every time to make slightly different versions. I’ve done a few batches with Italian seasoning, but I will have to try it with cumin. I love cumin! I’m not sure why I never thought of adding it to these. Thanks for the suggestion! 🙂

      Happy pickling,

      Kristina

  25. I’m in the process of canning these right now. My husband loves the store bought banana pepper rings and this year we grew Hungarian wax, Anaheim chili and jalapeño peppers. I didn’t have garlic cloves so I used garlic powder instead. I also had to almost quadruple the recipe because I had so many peppers! I mixed all 3 kinds of our peppers and have 11 pints!

    • Wow! That’s a lot of peppers 🙂 I am glad you found and used my recipe! How do you plan to use the peppers? There are some great suggestions in these comments including as a burger topping, to spice up chili, and on pizza. Enjoy!

      • He likes them on sandwiches, burgers, pizza and even in omelets! So far I’ve done 20 pints of pickled pepper rings so we won’t be buying any from the store!!

      • He likes them on sandwiches, burgers, pizza and even in omelets! So far I’ve done 20 pints of pickled pepper rings so we won’t be buying any from the store!!

      • He likes them on sandwiches, burgers, pizza and even in omelets! So far I’ve done 20 pints of pickled pepper rings so we won’t be buying any from the store!!

  26. This recipe worked perfect!! I poured the hot pickling liquid over the peppers because I didn’t fully read the recipe (oops!) but it was still perfect! The peppers are still crisp, and they are so much better than store bought! Thanks for the great recipe!!

  27. Thanks for the easy , quick recipe! I put up a bushel of top notch banana peppers today with this recipe and the freezer. So simple and they look delicious! I got 6 large jars and I LOVE GARLIC so I put in 4 cloves , chopped per jar! I cant wait to eat them!

    • Hi Reese! YUM! If it were up to me, I would add way more garlic, but my husband isn’t too keen on it so I kept it simple. 🙂 Happy pickling!

    • Hi Carrie!

      I’m so glad you are making these and like this recipe! The end amount definitely depends on the size of your peppers. Usually, I measure with an empty mason jar before sterilizing and heating up the vinegar so I can get an idea of how many jars to fill.

      Thanks for stopping by & happy pickling!

      ~Kristina

  28. I am So Happy to have found this recipe, I’ve done a few jars for the refrigerator (since I use them on the sandwiches i take to lunch they don’t last more than a month) but with the weather changing and my plants reaching the end of their life cycle i’m going to attempt to can them, I love canning so I have home made things for the winter. 🙂 thanks for posting this wonderful recipe

    • Hi Jess!

      I love canning as well! Since I eat these on salads, I like the crispness of the refrigerator peppers, but a few readers have had great things to say about pickle crisp. I need to experiment a little with the pickle crisp and see if that helps maintain the crunchiness of the peppers after they are canned because I would love to line my cupboards with these! 🙂

      Thanks for stopping by & happy pickling!

      ~Kristina

    • Hi Carrie!

      In this recipe, I got 2 quart sized jars out of 1 pound of peppers. There was a little room left in the second jar, so you could probably squeeze a dozen peppers into 2 quarts. Thanks for stopping by! Let me know if you like the recipe.

      Happy pickling!

    • They should specify sweet banana peppers. In my experience, sweet peppers usually means bell peppers, but I wouldn’t know without seeing the package. I use this recipe to pickle jalapeños, pepperoncinis, banana peppers, and Hungarian wax peppers. It’s very versatile!

    • Hello again –

      So, I was wrong! I just looked at my seed packet of banana peppers and they also just say “sweet peppers.” I would imagine what you have is a banana pepper. If it said “hot peppers” it would probably be a Hungarian Wax pepper. Hungarian Wax peppers are often called hot banana peppers. Hope this helps!

      Thanks for stopping by,

      Kristina

  29. I received a large amount of banana peppers from a friend and have read through your recipe for the canned peppers and it sounds great. I do however, have a question. I love the taste of store-bought peppers (which I know is wrong on so many levels) and would like to know if your recipe has a similar taste when finished?

    • Hi Sherry –

      I honestly cannot remember what store-bought ones taste like anymore! I think mine will have a crunchier texture. As far as taste, there isn’t a ton of sugar in mine so I would imagine they would taste similar to store-bought. You could always cut the recipe in half and test it out on a few peppers before committing to the whole lot. I can tell you that I have gotten a lot of positive feedback on this recipe so people definitely like it! 🙂

      Happy Pickling!

    • Hi Sean –

      That’s a great idea! I don’t know why I never thought of that. Thanks for the tip!

      Happy pickling,

      Kristina

        • That’s why I love making my own! You can tweak them to your liking. If you find these too tart, add a little more sugar. If you find them not tart enough, omit the sugar. Not spicy enough? Add red pepper flakes. The possibilities are endless, but with store-bought, you can’t change it too much. 🙂

  30. Love the recipe! The fact that it makes a small amount is great. I left the garlic out since my husband hates garlic! Yes, order seeds. It is always hit or miss to find plants. I am growing mine in a 12″ pot and it is doing great. I am going to move to shelter to see how long I can keep it going!

    • Hi Sherry!

      I’m so glad! My husband isn’t too keen on garlic which is why I used 1 clove. Sometimes I make a batch only for me and use many cloves. I love garlic! Never can have too much in my opinion. 🙂

        • Wonderful! I’m so glad! I’m taking my first big haul out of the garden today so I’ll be pickling all weekend. Beets, carrots, radishes, and jalapeños!

  31. I have a question about the amount of garlic that we use. It is just one clove correct? The picture looked like there was more than that or possibly another type of vegetable in there too? Just double checking because I will be trying this recipe tomorrow for the first time. Thank you for sharing 🙂

    • Hi Beatrice –

      I used 1 clove per jar. I think I sliced it for the picture which is why it might look like there is more than 1 clove in there. It’s possible some of what you are seeing are the seeds and ribs from the peppers since I didn’t remove those. If you wanted to use more than 1 clove per jar, you absolutely could. 1 clove doesn’t give them a strong garlic taste and I’ve done this many times in the past with up to 4 cloves of garlic. My husband is super sensitive to garlic so I tried to write this recipe to appeal to a wide audience, but you might find you want more garlic after you try it. I hope this helps!

      Happy Pickling,

      Kristina

    • Thanks for stopping by! I hope you like my recipe 🙂 If you do, you should check out some of my other pickled items. I can’t stop pickling at the moment. It is so easy, tasty, and fun! Happy pickling!

  32. Would there be an issue if you followed the canning portion of the recipe (boiling brine, pouring hot contents over peppers, etc.) until the actual canning portion, instead just putting the unsealed jar in the fridge?

    • Hi Aaron!

      No issue at all. They should last about 3 months in your refrigerator. I would recommend waiting for the brine to cool before pouring it over the peppers. If you plan on storing them in your refrigerator, follow steps 1-5 under the “instructions” heading and ignore everything under the “to can the banana peppers” heading.

      I usually keep these in my fridge because I cannot get the crunchy consistency I like when I can them. Some people like a softer pepper, it depends on what your preference is. Keep in mind that if you pour hot brine over the peppers, they will soften. If that’s what you want, great! But if you want to keep the crunch they have when they are raw, cool the brine before pouring over the peppers.

      Thanks for asking and happy picking!

    • Hi Michelle –

      I have never canned or pickled any peppers whole, but the National Center for Home Food Preservation recommends that you slice the tops off and remove the seeds and core. Then, cut 2-4 slits in each pepper and either blanch or blister them on the stovetop. This could be because their directions are for preserving them in salt water using a pressure canner, whereas mine are for pickling them in vinegar before canning, but I am not sure. I wish I could be of more help, but I really just do not know. I always slice my peppers because you get more in each jar when they are sliced as opposed to whole.

      Here’s the link to the National Center for Home Food Preservation if you’re interested: http://nchfp.uga.edu/how/can_04/peppers.html

      Thanks for stopping by. Happy pickling!

  33. Im going to try this recipe when I get home tonight but wanted to clarify what “seal” meant on the refrigerator pickling part…wasnt sure if this meant a hot water bath or just to twist the lid on?

    • Hi Courtney!

      In step 4 of the instructions, “seal” just means screw on the lid. Since you are storing the banana peppers in the refrigerator, you do not need to seal them in a water bath. If you are canning, you would follow the directions below under the heading “To Can Banana Peppers.” I see how that could be confusing and will update that right now. Thanks for bringing this to my attention! Happy pickling!

  34. Thanks for posting! I have one banana pepper plant that is producing like crazy and I’m going to be putting the crop to good use with this recipe today. I am not a “pickle-r, canner or preserver”, so I just want to clarify before I start… Did you use white vinegar for this recipe?

    • Hi Susan!

      Yes, I used regular white vinegar for this recipe. I was not a canner until recently and this recipe is one of the ones that got me started. I am jealous of your banana pepper plant! The greenhouse where we get our seedlings did not have any this year. 🙁 Happy pickling!

      • Thank you so much for your quick reply! As usual, yesterday’s plans to get them done were side tracked by a busy schedule. BUT, I am really looking forward to getting them done today! Thank you again for posting simple, easy, “first-timer friendly” instructions! Can’t wait to try them! Well, I guess I’ll have to wait, right?

        • Pickling is easy and pretty foolproof so you will be just fine. I have a few other recipes for pickles, carrots, and jalapeños that I haven’t had time to type up yet so stay tuned! Let me know if you have any more questions, I’m happy to help.

          • I wanted to say thanks again for this great recipe! They were fantastic! I did add my own little touch to it by adding about a 1/4 cup of malt vinegar and about 2 tablespoons of McCormicks Salt Free All Purpose seasoning (these amounts were for a doubled batch) and they were amazing! I made my 2nd batch of them yesterday and I’m hoping that my plant keeps going strong so that I can make them all summer. Thanks again so very much!

          • Wonderful! I’m posting a recipe for pickled radishes (using red wine vinegar) this week. My garden recently yielded 3 pounds of radishes and there was no way I could eat them all. I’m glad that you enjoyed this recipe. Happy gardening and pickling! 🙂

  35. I’m going to give this a try; I’ve got peppers galore in the garden. How long do they last in the fridge? I’ve got lots of peppers and limited fridge space so I may need to go the canning route so they won’t have to be refrigerated.

    • Hi Alice!

      To be honest, I am not sure. I eat salads everyday so I’ve never had them in my fridge for more than about a month. The vinegar content is pretty high so they should last for a few months, but if you want to preserve them long-term, I would definitely can them. I found they lose a bit of crunch after being hot water canned, but they are still tasty. Peppers grow so quickly! I have so many dried, pickled, and frozen peppers I could probably stop planting them and be stocked up for a year. I love watching them grow though, they add such a nice pop of color to the garden. Enjoy!

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  1. […] When you are ready to eat them, dump them out into a large bowl. At this point you can add a protein source like hard-boiled eggs, grilled chicken, or shrimp. Add nuts or seeds if you are keeping it vegetarian or vegan. You can also add homemade pickled banana peppers. […]

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