Pickled Banana Peppers

You’ll want to pile these sweet and mildly spicy quick Pickled Banana Peppers on everything, when you’re not snacking on them straight out of the jar! I find myself reaching for them to add a zesty kick to sandwiches, burgers, and salads, or as a bright counterpoint to rich, cheesy dishes.

You won’t find an easier pickled banana peppers recipe – just 5 simple ingredients. They have a mild heat, but I’ll warn you that they’re boldly flavorful: tangy, salty and lightly sweetened with honey. I love them just as they are, but you have endless options for embellishment to make them your own. Whether you’re a pickling novice or a seasoned pro, these peppers are sure to become a staple in your refrigerator.

This is an excellent recipe! Simple and delicious. Everyone loved them! I added a little Turmeric to ingredients to enhance the color.

marge

Ingredients for Pickled Banana Peppers

• Banana Peppers: Look for long, firm peppers with shiny, taut skin. Also called banana chilies or yellow wax peppers, these should be bright and free from blemishes. Note that banana peppers are milder than pepperoncini, making them perfect for those who enjoy a gentle heat. Be sure you’re not accidentally buying Hungarian wax peppers, which have a similar appearance but are much spicier.
• White Vinegar: I prefer white vinegar for its clean, sharp flavor, but apple cider vinegar works well too. It will add a slightly fruity note to your pickles.
• Water: I use filtered water for the cleanest taste, but tap water works too.
• Kosher Salt: The large flakes dissolve easily and enhance flavors without making the pickles too salty. If you’re using fine sea salt or pickling salt, use half the amount called for in the recipe.
• Honey: This adds a touch of sweetness to balance the vinegar’s acidity. If you prefer, you can substitute white sugar, but you’ll want to use about 50% more to achieve the same level of sweetness.

Quick pickling banana peppers is a great way to accentuate their gentle sweetness and preserve their crunch. It’s as simple as pouring hot brine over crisp banana pepper rings that you’ve piled into a clean jar. They’ll be ready to eat the very next day, and I find the flavor only gets better over time.

Recipe Options

I love experimenting with these pickles. Here are some of my favorite ways to customize them:

• Spice it up: Add 1/2 to 1 teaspoon of coriander seed, mustard seed, or celery seed to the brine. For extra heat, try red pepper flakes or swap in some fresh hot peppers like jalapeño, serrano, or habanero.
• Add some garlic: Toss in 1 or more garlic cloves for an extra flavor boost.
• Adjust the sweetness: Feel free to add more or less honey to taste. If you prefer, you can use sugar instead.
• Salt to taste: I like my pickles on the saltier side, but you can adjust the salt level to your liking.
• Soften the peppers: If you prefer a less crunchy pickle, try adding the peppers to the boiling brine for a minute or two before filling your jar(s).

Remember to taste your hot brine before pouring it over the peppers, but keep in mind that the flavor will intensify as it cools. Don’t be afraid to make it your own!

Serving Suggestions

These versatile pickled banana peppers add a zesty crunch to a variety of dishes:

• Layer them on sandwiches, hot dogs, burgers, and pizzas.
• Stir into soups, pasta dishes, and chili for a flavor boost.
• Include them on cheese and charcuterie boards alongside cured meats, semi-hard cheeses, and olives.
• Enjoy them straight from the jar as a tangy snack.

How to Store

Once cooled to room temperature, store your pickled banana peppers in an airtight container in the refrigerator. Because these are quick pickles and not traditionally canned, they’re best enjoyed within 1 month for optimal flavor and crunch. 

How to Make Pickled Banana Peppers

Slice banana peppers crosswise into thin rings, discarding stems, membrane and seeds. Pile into a sterilized quart jar (or 2 pint jars).

Bring brine ingredients to boil in a medium saucepan. Carefully pour hot brine over peppers, leaving 1/2-inch of space. Let cool, then refrigerate overnight.