There’s something incredibly satisfying about the zesty, tangy crunch of a pickled banana pepper. It’s that perfect little something that can elevate a sandwich from good to unforgettable, add a pop of brightness to a heavy pizza, or bring a salad to life. For years, I relied on store-bought jars, but let me tell you a secret: making them at home is a game-changer. This quick-pickle recipe is ridiculously easy, requires no special canning equipment, and the result is a jar of peppers that are crisper, fresher, and infinitely more flavorful than anything you can buy. Get ready to have your new favorite condiment on hand at all times!
Why You’ll Love This Recipe
- Incredibly Easy: This is a “refrigerator pickle” recipe, which means no complicated canning process. If you can boil water, you can make these!
- Perfectly Crisp: Say goodbye to sad, soggy peppers. Our method ensures a satisfying crunch in every single bite.
- Customizable Flavor: You control the heat, sweetness, and seasonings. Make them exactly how you like them, whether you prefer them mild and sweet or with a fiery kick.
- So Versatile: Use them on sandwiches, subs, pizzas, salads, tacos, nachos, or chop them up into a relish. The possibilities are endless!
Ingredients & Equipment
Ingredients
- Banana Peppers: About 1 pound (10-12 medium peppers), fresh and firm.
- Garlic: 4 cloves, peeled and smashed.
- Distilled White Vinegar: 2 cups.
- Water: 1 cup.
- Granulated Sugar: 3 tablespoons (adjust to your taste).
- Kosher Salt: 1 tablespoon.
- Mustard Seeds: 1 teaspoon.
- Black Peppercorns: 1 teaspoon.
Equipment
- Glass Jars with Lids: Two 16-ounce (pint-sized) jars are perfect for this recipe. Mason jars work great.
- Medium Saucepan: For making the pickling brine.
- Sharp Knife & Cutting Board: For slicing the peppers.
- Measuring Cups & Spoons.
- Canning Funnel (Optional): Makes pouring the hot brine into the jars much easier and safer.
Step-by-Step Instructions
- Prep the Peppers and Jars: Wash your jars and lids thoroughly with hot, soapy water and rinse well. Set aside. Wash the banana peppers, trim off the stems, and slice them into 1/4-inch thick rings. For less heat, you can remove the seeds, but I like to leave them in for a little extra spice.
- Pack the Jars: Divide the smashed garlic cloves, mustard seeds, and black peppercorns between the two jars. Tightly pack the sliced banana pepper rings into the jars, leaving about 1/2 inch of space at the top (this is called headspace).
- Create the Brine: In your medium saucepan, combine the white vinegar, water, sugar, and kosher salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt have completely dissolved.
- Fill and Seal: Carefully pour the hot brine over the peppers in the jars, ensuring they are fully submerged. Fill each jar, leaving that 1/2 inch of headspace. Gently tap the jars on the counter a few times to release any trapped air bubbles. Wipe the rims of the jars clean with a paper towel, then screw on the lids until they are fingertip tight.
- Cool and Refrigerate: Let the jars cool on the counter to room temperature. You may even hear a satisfying “pop” as the lids seal. Once cooled, transfer the jars to the refrigerator. While you can technically eat them after a few hours, they are so much better after chilling for at least 2-3 days to allow the flavors to fully meld and develop.
Pro Tips
- Pick the Best Peppers: Look for banana peppers that are firm to the touch, with smooth, bright skin. Avoid any that are soft, wrinkled, or have blemishes.
- For Extra Crisp Peppers: For an ultimate, guaranteed crunch, you can add 1/4 teaspoon of pickle crisp (calcium chloride) to each pint jar before adding the brine. You can find it in the canning aisle of most grocery stores.
- Turn Up the Heat: If you love spicy food, add 1/2 teaspoon of red pepper flakes or a sliced habanero pepper to each jar along with the garlic and spices.
- Play with Flavors: Feel free to experiment! A sprig of fresh dill, a few celery seeds, or a bay leaf can add wonderful new dimensions to your pickles.
Storing Leftovers
These are quick refrigerator pickles, not shelf-stable canned pickles. They must be stored in the refrigerator at all times. They will keep beautifully in the fridge for up to 2 months, although I can guarantee they won’t last that long! Always use a clean fork or tongs to remove peppers from the jar to prevent introducing bacteria and to ensure they stay fresh and delicious.
Print
Spicy Sweet Pickled Banana Peppers: The BEST Summer Snack
- Total Time: 25 minutes
- Yield: 3 cups
- Diet: Vegan
Description
Crisp, tangy pickled banana peppers with a hint of sweetness — perfect for sandwiches, salads, pizzas, or snacking straight from the jar.
Ingredients
1 pound banana peppers, sliced into rings
2 cups white vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
1/2 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon celery seeds
Optional: pinch of red pepper flakes for heat
Instructions
1. Wash banana peppers and slice them into 1/4-inch rings, discarding stems and seeds as desired.
2. Pack the sliced peppers into clean glass jars, leaving about 1/2 inch of headspace.
3. In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, celery seeds, and red pepper flakes if using.
4. Bring the mixture to a boil over medium heat, stirring to dissolve sugar and salt.
5. Carefully pour the hot brine over the peppers in the jars, ensuring the peppers are fully submerged.
6. Tap the jars gently to release air bubbles and seal with lids.
7. Let cool to room temperature, then refrigerate for at least 24 hours before using for best flavor.
8. Keep refrigerated and use within 2 months.
Notes
This is a quick refrigerator pickling method and not intended for long-term shelf storage.
You can adjust the sugar and spices to taste — more sugar for sweeter pickles, more red pepper flakes for spicier ones.
Great as a topping for hot dogs, burgers, nachos, or charcuterie boards.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American