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.

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/

18 Comments on Easy Pickled Banana Peppers for Salads or Sandwiches

  1. ellieb67
    November 1, 2012 at 10:01 am (2 years ago)

    These sound good! I may have to try them

    Reply
    • cucina_kristina
      November 1, 2012 at 11:21 am (2 years ago)

      They are! They add crunch and a good flavor to salads. If you like them sweeter, add more sugar :)

      Reply
  2. tinkerbelle86
    November 1, 2012 at 10:17 am (2 years ago)

    Wow, unusual salad, definitely more exciting than my normal lunch box. will have to try it out :)

    Reply
    • cucina_kristina
      November 1, 2012 at 11:22 am (2 years ago)

      Definitely! I love salads! Been meaning to do a salad post, but keep forgetting. Stay tuned :)

      Reply
  3. Brandon task
    September 4, 2013 at 5:23 pm (11 months ago)

    Thank u

    Reply
  4. Alice Hansen
    April 2, 2014 at 10:00 am (4 months ago)

    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.

    Reply
    • kristina.d.navarro@gmail.com
      April 6, 2014 at 10:18 am (4 months ago)

      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!

      Reply
  5. Susan Wallner
    May 23, 2014 at 9:34 am (2 months ago)

    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?

    Reply
    • kristina.d.navarro@gmail.com
      May 23, 2014 at 10:28 am (2 months ago)

      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!

      Reply
      • Susan Wallner
        May 24, 2014 at 10:08 am (2 months ago)

        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?

        Reply
        • kristina.d.navarro@gmail.com
          May 25, 2014 at 7:02 am (2 months ago)

          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.

          Reply
          • Susan Wallner
            June 9, 2014 at 9:58 am (2 months ago)

            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!

          • kristina.d.navarro@gmail.com
            June 15, 2014 at 9:55 am (1 month ago)

            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! :-)

  6. courtney
    July 9, 2014 at 11:25 am (2 weeks ago)

    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?

    Reply
    • kristina.d.navarro@gmail.com
      July 9, 2014 at 12:59 pm (2 weeks ago)

      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!

      Reply
  7. Michelle
    July 23, 2014 at 10:57 am (2 days ago)

    Do you have to cut the pepper up or can you leave it whole.

    Reply
    • kristina.d.navarro@gmail.com
      July 23, 2014 at 6:05 pm (1 day ago)

      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!

      Reply

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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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