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    Easy Pickled Banana Peppers

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    These crisp pickled banana peppers are a fantastic way to enjoy your garden harvest, offering a tangy crunch that works beautifully on sandwiches, salads, pizzas, or as a snack straight from the jar. This simple method is perfect for beginners, as it allows you to store the peppers in the refrigerator for up to 2 months, or use a water bath canning process to create a shelf-stable pantry staple.

    Whether you are a seasoned expert or just starting out, this recipe helps you preserve the bright, zesty flavor of your peppers so you can enjoy them long after the summer. While you can leave the seeds in for extra heat and convenience, removing them can provide a more polished appearance and a milder flavor.

    Also Read : Piri Piri Chicken Recipe

    Easy Pickled Banana Peppers
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    Easy Pickled Banana Peppers

    Recipe by RecipesVilla
    Servings
    +
    –

    25

    servings
    Prep time

    16

    minutes
    Cooking time

    10

    minutes
    Calories

    180

    kcal

    Ingredients

    • 1 pound banana peppers (tops removed and sliced into rings)

    • 2 cloves garlic (minced)

    • 2 cups white vinegar

    • 2 cups apple cider vinegar

    • 1 cup sugar

    • 1 teaspoon celery seed

    • 1 teaspoon mustard seed

    Directions

    • Prep: Slice banana peppers into rings; removing seeds is optional but recommended for a milder, more polished result.
    • Pack: Divide the pepper rings and minced garlic evenly between two pint jars.
    • Boil: In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, celery seed, and mustard seed; bring to a boil, stirring until the sugar is fully dissolved.
    • Pour: Carefully pour the hot brine over the peppers, leaving 1/2 inch of space at the top.
    • Seal & Chill: Wipe the rims clean, secure the lids, and allow the jars to cool to room temperature before transferring to the refrigerator. Let them sit for 1 week before enjoying.
    • Optional Canning: For long-term storage, process jars in a boiling water bath (10 minutes for 0–1,000 ft, 15 minutes for 1,001–6,000 ft, or 20 minutes above 6,000 ft).

    Notes

    • Removal of Seeds: Removing seeds is a matter of personal preference; it results in a milder taste and a more vibrant, clear appearance. Leaving seeds in is easier and can provide extra crunch.
    • Storage: If not canned, store tightly sealed in the refrigerator for up to 2 months. Always use a clean spoon when serving to keep the peppers fresh longer.

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