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This pickled banana peppers recipe is so quick and easy to make! The tangy flavor is great for salads, sandwiches, and more.

Pickled Banana Peppers
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Got banana peppers? Here’s a fantastic way to use them: Pickled Banana Peppers! The other day a friend dropped off a huge bag of banana peppers from the garden. Turns out, this mild pepper is absolutely perfect for pickling. The tangy, garlicky flavor that results is absolutely irresistible! Use these bright yellow slices like a mild form of pepperoncini: in salads, on sandwiches, on chili, and more!

What you need for a pickled banana peppers recipe

Want to make a jar of pickled banana peppers? All you need are 5 to 6 large peppers. This recipe is best if you’re trying to use up garden produce, but of course it also works with store-bought peppers. The banana peppers from our friend were a bit of a surprise, so we weren’t quite sure how to use them up. Luckily pickles are fast and easy to make and save well for meals to come.

These pickled banana peppers are quick pickles or refrigerator pickles, which are stored in the refrigerator. While they’re not shelf-stable, they are very easy to make and don’t require any canning equipment! Here’s what you’ll need for this recipe:

  • 1 wide-mouth pint canning jar
  • Banana peppers
  • White vinegar
  • Sugar
  • Salt
  • Peppercorns
  • Bay leaf
Pickled banana peppers

Are banana peppers spicy?

It depends on the variety. There are two varieties of banana peppers: sweet banana peppers and hot banana peppers. The sweet variety is very mild, whereas the hot variety has a medium level of heat, slightly spicier than a jalapeno pepper. Here’s where banana peppers stack up to other peppers in Scoville heat units (SHU), a scientific measurement of spiciness:

  • Sweet banana pepper: 0 to 500 SHU (No spice)
  • Jalapeno peppers: 2,500 to 8,000 SHU (Medium hot)
  • Hot banana peppers: 5,000 to 10,000 SHU (Medium hot)
  • Serrano peppers: 5,000 to 15,000 SHU (Hot)
  • Cayenne: 90,000 SHU (Very hot)
  • Habanero: 100,000 to 350,000 SHU (Extremely hot)
  • Ghost pepper: 1,041,427 SHU (Outrageously hot)

How to make pickled banana peppers

It’s fast and easy to make pickled banana peppers: in fact, once you’ve got them in the jar you only have to wait 1 hour before digging in! Here are the basic steps to how to make pickled banana peppers (or jump right to the recipe):

  • Thinly slice the banana peppers: Place them in a wide-mouth pint jar.
  • Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, bay leaf and peeled quartered garlic clove in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Pour in the jar and wait until it cools (about 1 hour). You can eat immediately, or store in the refrigerator.

Storage info

How long do pickled banana peppers last? You can store the pickles refrigerated for up to 1 month. Of course, you’ll probably eat them quicker than that!

Pickled Banana Peppers

Ways to use pickled banana peppers

Of course, pickled banana peppers are best sneaked right out of the jar! But they’re great for incorporating in recipes as well. Think of them like a mild version of a pepperoncini (they even look similar). You’ve got all the tangy flavor without the heat, which is a great substitute for kids or people who don’t love spicy foods. Here are some ways to eat pickled banana peppers:

How do you plan to serve your pickled banana peppers? Did you use homegrown or store-bought? Let us know in the comments below.

More pickle recipes

Got a vegetable? You can pickle it. There are infinite recipes and variations on the theme. Here are some pickle recipes you might enjoy:

This pickled banana peppers recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Pickled banana peppers

Pickled Banana Peppers


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 1 pint 1x

Description

This pickled banana peppers recipe is so quick and easy to make! The tangy flavor is great for salads, sandwiches, and more.


Ingredients

Scale
  • 5 to 6 medium banana peppers
  • 2 garlic cloves
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 bay leaf

Instructions

  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Thinly slice the banana peppers. Fill the jar with the slices.
  3. Peel the garlic cloves and slice them lengthwise. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  4. Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  5. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
  • Category: Essentials
  • Method: Pickling
  • Cuisine: Pickles
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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7 Comments

  1. James Wilkerson says:

    This Recipe is 5 star, simple and has fantastic flavor for any type of pickling.






  2. Tammy Dennis says:

    Thank you so much for giving us the delicious pickled banana pepper recipe! My husband Steve and I really enjoy gardening and seeing what God allows us to bring in and harvest. This has been a very good year for peppers at our home. We are very thankful for that! Your recipe is allowing us not to have to waste any of them. Keep cooking, sharing and caring! God is blessing!






  3. Judy Gatewood says:

    I was given 6 “pepper” plants. No one know what kind of peppers. I made a bread n butter sauce. Can’t wait for next batch.






  4. Terry Heese says:

    We just harvested a BUNCH of banana peppers, and didn’t know what to do with them all. So glad to find this recipe. My husband ate half a jar with lunch! Off to make more. Thank you for sharing this simple and delicious recipe!






  5. Sonja Overhiser says:

    Let us know if you have any questions!






    1. Janet says:

      Since the brine is hot when you pour it over the peppers, does it make them soggy?

      1. Alex Overhiser says:

        It softens them a bit, but they remain crunchy.