Pickled Banana Peppers

There’s something about pickling your own vegetables that brings out the best flavors. Quick pickled banana peppers are one of my favorite ways to add a zesty, slightly sweet crunch to just about anything. From sandwiches to salads, and even hot dogs, these peppers bring a whole new flavor profile to your meals. They’re a great way to preserve fresh produce and make refrigerator pickles that stay crisp and tangy for weeks. Plus, making them at home is simple, with only a few ingredients and a quick pickling process.

Ingredient Notes

• Banana Peppers (6-8 peppers): Whether you’re using sweet banana peppers or hot banana peppers, both work perfectly. You can also try Hungarian wax peppers for a spicier version.
• White Vinegar (1 cup): This is my go-to for a clean, sharp flavor. I’ve also used apple cider vinegar (for a different twist), but white vinegar really lets the flavor of the peppers shine.
• Water (1 cup): Helps balance out the acidity of the vinegar.
• Salt (1 teaspoon): I prefer using kosher salt, which dissolves easily in the brine and seasons the peppers just right.
• Honey (1 tablespoon): Sweetens the brine and adds a bit of complexity. If you're looking for a vegan alternative, substitute it with white sugar.
• Small Heatproof Jar (10-16 oz): A mason jar or any small glass jar is perfect for this small batch recipe. It’s easy to store and ideal for quick pickles.

Instructions for Pickling Banana Peppers

1. Prepare the Peppers: Start by slicing 1 lb of banana peppers into rings. For mild heat, I remove most of the seeds, but if you like a spicier kick, keep a few in.
2. Make the Brine: In a small saucepan, combine 1 cup of white vinegar, 1 cup of water, 1 teaspoon of salt, and 1 tablespoon of honey. Bring the mixture to a rolling boil, stirring occasionally until the salt and honey dissolve completely. This hot brine will make your peppers deliciously tangy and slightly sweet.
3. Pack the Jar: While the brine is heating, pack the sliced peppers tightly into a clean, small heatproof jar (like a 10-16 oz mason jar). Be sure to leave some room at the edge of the jar so the brine can cover the peppers completely.
4. Pour the Brine: Once the brine reaches a rolling boil, carefully pour the hot brine over the pepper rings, making sure they’re fully submerged. Leave about ½ inch of space from the top of the jar.
5. Seal and Cool: Seal the jar tightly with a lid, let it cool to room temperature, and store it in the fridge. Your quick pickled banana peppers will be ready to enjoy in a couple of days, but I think the flavors develop even better after about a week.

How to Serve Pickled Banana Peppers

• Add them to a hot dog or sandwich for a tangy crunch
• Toss into a salad for an extra burst of flavor
• Layer them into tacos or wraps for a zesty twist
• Use them as a topping for pizza or grilled veggies
• Stir them into grain bowls or pasta for a bright, acidic contrast

Tips, Tricks, and Alterations

• For a different flavor, try using apple cider vinegar instead of white vinegar.
• Love spicy condiments? Add a few slices of jalapeño peppers or red peppers to the jar.
• Can’t find banana peppers? No problem! You can use bell peppers or other types of hot peppers like Hungarian wax peppers.
• Long-term storage: If you want to store them for a long time, you can follow the USDA guidelines for a hot water bath to ensure your jars are shelf-stable.
• For a simple recipe without the wait, try this as a quick pickles method for your favorite vegetables.

This easy pickled banana peppers recipe is an ideal way to preserve the flavors of summer. Whether you use them on hot dogs, in salads, or as a spicy condiment, these quick pickles will add a zing to your dishes. Try making a small batch at home and experiment with your favorite flavors!

Recipe