Got peppers? How about making your own homemade pickled banana peppers?
I haven’t seen my counter tops in weeks.
So that might be a teensy bit of an exaggeration. But between my neighbor Charlie and his Cadillac-sized zucchinis and our friends Craig and Kelly… my counters have been covered in garden produce. Not that I’m complaining or anything. 🙂
From our friends garden I was given a bunch of these greenish yellowish peppers.
So I did a little Google search to find out exactly what kind of peppers these were. I came back just as confused. They may be banana peppers they may be Hungarian wax {maybe a little of each?}. Luckily either can be used in this recipe, the Hungarian Wax being the spicier option which is what we prefer. I took a sampling of one and they were a smidgen spicy but nothing like a jalapeno.
So yeah I guess these homemade pickled banana peppers that are really pickled Hungarian wax? Maybe both? Honestly just use whichever you like or have growing in your garden this summer. And if you’re like me and can’t really tell the difference just throw them both together and have a mixed batch.
To Make These Pickled Banana Peppers You Will Need:
- Banana or Hungarian Wax peppers
- garlic
- distilled white vinegar
- water
- salt
- sugar
Start by washing, drying and slicing 1 pound of banana or {Hungarian wax} peppers. I didn’t have a full pound so I just adjusted the amounts. However I’ve given the full recipe in the printable at the end of this post.
Throw a smashed and peeled garlic clove into a jar.
At first I couldn’t find a jar to hold this batch so that’s why you see two smaller jars. I split large garlic clove in half and put one half in each jar. Moments later I found the jar {behind my coffee mugs} so I added them to the larger jar. Clearly I need to reorganize my cupboards.
Add the sliced peppers to the jar with the garlic.
In a medium pot add in 3 cups of vinegar plus two cups of water.
Measure and add in two tablespoons of kosher salt and one tablespoon sugar.
Bring it to a boil, stirring until the sugar and salt have dissolved then remove off of the heat. For crisp pepper rings allow the pickling liquids to cool before pouring over top.
Once cooled, pour the liquids over top of the pepper slices. Wouldn’t you know it was at this point that I found the larger jar so I just combined the two smaller jars into the larger one.
That’s all folks!
At this point they still are little on the green side, but as they sit in the fridge they will turn that classic yellow color and get even more amazing.
I LOVE these homemade pickled banana peppers! Sweet and spicy and perfect on top of pizza, salads, hot dogs… straight out of the jar with a fork. Really, the list goes on. Now go on and get your pickled-pepper-on.
Just like my pickled jalapeno recipe (those are them, pictured in the background) I would treat this jar as you would refrigerator pickles and will lose their pungency and heat as the jarred peppers become past their prime.
How To Store Homemade Pickled Banana Peppers:
Store in an air-tight container and keep refrigerated.
How long Will Homemade Pickled banana Peppers Last?
If stored properly, homemade banana peppers will last 2 to 3 weeks.
Enjoy! And if you give this Pickled Banana Pepper recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Pickled Banana Peppers
Ingredients
- 1 pound banana or Hungarian wax peppers, washed and sliced {about 10-12 peppers)
- 1 large clove fresh garlic, smashed and peeled
- 3 cups distilled white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
Instructions
- In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.
- Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar or whichever sized jar you seem fits best.
- Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
YESSSSSSS! This has been on my bucket list for years!! Can’t wait to try!
Yum! I love any pickle! I also love how you put them in little mason jars!!
I happen to have an overproducing banana pepper plant just begging to be pickled! This seriously could not have been better timing.
I’m SO glad Abby 🙂
Yeah buddy!! I haven’t done any pickling this year – guess that is going to change.
I’ve been reading your blog forever but haven’t commented. I have used your pickled jalapeno recipe before (and loved it)…today I decided I needed to figure out how to pickle banana peppers because I have one million in my garden, and here you come to save the day! Thank you so much, i can’t wait to get started!
OOOH I’ve been looking all over for a recipe for these! We like these on our pizzas. Thank you for sharing it. I hope to pick some up at the farmers market this week.
I don’t can anymore. But when I was canning I would have killed to have such nice instructions to follow and someone to ask questions from.
I used this recipe for pickled peppers and banana peppers and shallots & garlic! I posted a photo on my instagram: stormdancer142
I used brown sugar and added dill and rosemary to the onions and zuchini. Love the recipe, it’s simple and accurate, thank you for sharing this!
-LIZ
What size jar is the more stout one? I have some short 8 oz. jars, would that work?
So if I did the can method how soon can I open them and eat them? This is my first year canning so I just wanted to check and see if these have the same kind of process as pickles or not? Thank you for the informative awesome recipe I am very excited to try them!
Hi! I am growing banana peppers, and they are ripening at different times. Could I make a batch of the pickling liquid and store it in the refrigerator to use as needed?
Do you brine them with pickling salt and cover with ice cold and let sit for approximately three hours. Or, you just go ahead wash and then can them?
Hi Kel, here is what I do: In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.
Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar {or whichever sized jar you seem fits best}.
Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
Thanks so much for this easy recipe. I have them growing in my garden and we love these peppers on everything.
You’re so welcome, Christy!
Is the recipe the same for jalapenos?
It’s a little different, here’s the link to my homemade pickled jalapeño recipe. Enjoy! http://www.simplyscratch.com/2013/05/easy-homemade-pickled-jalapenos.html.
If using sweet banana peppers, should I omit the sugar? Thanks!! Looking forward to trying soon!
It’s hard for me to say without testing the recipe myself. But my initial though is that I wouldn’t, but maybe cut back on it a little? I’d love to hear what you tried and how it worked out for you!
What is the shelf life of peppers prepared this way? Cannot store all of them in my refrigerator.
Hi Peggy! These are refrigerator pickled peppers, meaning they must always be refrigerated.
what is shelf life. cannot store in ref.
I made these today. Super simple! Thank you. My family likes a softer pickled pepper, so I didn’t cool the pickling liquid before I poured it over the peppers. Now it looks like my garlic is moldy! It turned a funny blue. Is this normal? I bought the garlic fresh this morning. Thoughts??
I know this answer is a little late BUT…If you buy “pre peeled” garlic it most likely will turn blue, the treat the garlic with chems, and then flush it with nitrogen to keep it fresh looking and firm. That reacts with the vinegar and voila, blue garlic, won’t hurt you, just looks funny. I once bought a very large jar to make pickled garlic and it all turned blue…asked a chemist friend and he said it is a reaction with the nitrogen the use to package the garlic.
Thanks for sharing this!
Hi there!
New to “canning” here. Just looking for some guidance! If the peppers are refrigerated, then the sterilization of the jars and the peppers is not necessary, right? Or do I still need to boil the jars prior to pouring in the peppers and brine?
Thanks!
Hi Karleigh! Correct! No need to sterilize the jars or lids. Enjoy!
Hi there! Your recipe turned out to be fantastic! I pickled my banana peppers and jalapenos using this recipe. Do you know if this recipe would work with cucumbers for making pickles? I love the tangy brine and was thinking of trying it out, but thought I’d ask if you have done that before….
Thank!
I’m so glad, Angela! That’s a good question. Without testing it, it’s hard to say. But I would think so? If you give it a try, please let me know how it turns out for you!
Hello! This will be my first time pickling peppers! I’ve done pepper jelly and my husband makes hot sauce, but this is a first for pickling! How do I decide whether I need to do the boiling bath at the end? Does it depend on whether they’re going into the fridge and will be eaten relatively soon, or will be put in the pantry for months & months to come? Thanks!
Hi Lori. It is my understanding, that if you want the jars to be sealed shut, you’ll need to do can them. This recipe is for consuming relatively soon (a month or two). I hope this helps 🙂
Hi Laurie. I have been making these for the last 3 years. Each year they are awesome. I have done 6 jars already. I am expecting an abundance of peppers this year, so I am sure I will be doing more. Thank you for a great recipe.
I want to can baban peper but donot want to put garlic and donot want to have to in freir. How long will they keep and what to do
You can omit the garlic, but you may want to find a different recipe for canning, this is quick pickling recipe. Hope this help!
Hi just about to pickle banana peppers. I saw you use Kosher salt. Is there a reason you do not use pickling salt? I always keep it all on hand.
Hi Caren! I just always have kosher salt on hand. 🙂
Those are Anaheim peppers considering the mild flavor and dark green hue as Hungarian wax and banana peppers both grow as yellow peppers.
great thanks!
Yes, and Hungarian Wax peppers have a wide range of heat. They can be milder than a jalapeño or range up to double the heat of a jalapeño. So if using Hungarian Wax peppers, make sure to test them to ensure you can handle the heat of the particular peppers you are using!
This is my new favourite pepper recipe! My friends & I loved it so much that I’m going to actually can this next pepper harvest so we have some through the winter months!
Thank you so much!
Did you cool the liquid before putting in jars?
yes! 🙂
I’m so glad you enjoyed it, Katrina!
If my banana peppers have too much liquid and the peppers are floating to the top of my jar after water bath canning,can I reprocess the jars if I pack more peppers in the jar to fill the space? It’s driving me crazy lol
Hi Lisa! I’m no canning expert so sadly I can’t advise you here. I would search the USDA for answers. Sorry!
Why do you have to boil the mix when it will dissolve just by stirring?
It appears we have too many peppers and it was only 1 time harvesting them. There are so many out there yet. Our question is can the peppers in this recipe’s brine be frozen? I truly do not know if we will have enough room in the fridge. There are 5 pounds and I already made all of the brine for each pound.
I made this recipe and the peppers were good..but they were also soft instead of crispy…why ?
Hey Ray! Without being in the kitchen with you it’s hard for me to say what went wrong. Did you allow the pickling solution to cool completely before adding the peppers? Hot brine will soften peppers.
Thank you for taking the time to put this recipe on the web. I plan on trying it with both my sweet peppers and my jalapeno peppers as well. Looking forward to tasting them later when the snow is blowing outside. Cheers.
Enjoy, Erich!
Hi this is my first time ever pickling any vegetables the question is do you dressed the peppers first or keep the seeds
I wash and slice and pickle. 🙂
Everyone loved this recipe! I used it for cucumbers also! I tasted it after a week and the vinager was still a little strong so I would suggest waiting as long as possible before opening them. I can’t wait to make more! Thanks for sharing!
Love banana pepper and pickling is so good. I could put this in wraps, sandwiches. So many uses. And looks so pretty my dear.
I agree! So many ways to enjoy them. Thank you, Amy!
We had a nice crop of banana peppers. This was an easy recipe to make. Thanks so much!
Can these b stored on shelf or do they have to b refr
Hi Stacey! These are not meant to be shelf stable, so refrigerate!
I was wondering if I could mail these or do they have to stay in the refrigerator the whole time.
Hey Callie! Since they are not canned, they will need to be refrigerated.
Hi, can I use sea salt(no iodine or other additives)? I usually have kosher on hand but not today.
Thanks!
I don’t see why not!
GREATTT… I just go to the super market and now ready to make it. Thanks your recipe so much.
Enjoy, Lori!
This is my go to recipe for water bath canning banana peppers. We really enjoy them.
Can I use pickling salt and can them in boiling water for how ever long needed to store them on a shelf instead of the fridge?
Hi Reana! This is a non canning recipe. Unfortunately, I cannot say for sure how it would turn out with your substitutions. I would suggest looking for a specific pickled banana pepper recipe that is made for canning. 🙂
How long does the canned peppers last
Hi Scott! Since this recipe isn’t a traditional “canned” recipe you can treat them like any open jar of pickled anything. So like a month or two!
Found this morning when my son ended up with banana peppers from his girlfriend’s parents garden. He made the banana peppers and I went home and made the jalapeño slices! Thanks for these! Can’t wait to taste!
I made these but I pr them in a water bath to seal them so they would last longer. Boy oh boy they are twangy and we love them. Thank you
This was my first time making pickled peppers. This recipe is 5 star. I added Jalapeños to some of the jars. We love them and I will be saving and sharing this recipe. Thank you!
So glad to hear it, Lisa!
I want to can baban peper but donot want to put garlic and donot want to have to in freir.
Believe it or not, this is the first time I’m “picklin’ peppers”! Very excited to taste them! Thnx for sharing your recipe!
Sweet mother of pearl! I wish I had been using this recipe all summer for my bumper crop of sweet banana peppers, instead of giving them away fresh! I can’t keep the neighbors out of them when they visit! We are already on the last jar! I will be planting/canning more of these next summer and less jalapeños! Thanks for the new family favorite!
Having peppers in the jar when processing turned the peppers mushy ,, how to fix??
Yes,the brine was cooled but the water bath was hot as instructions said
This recipe is soooooo good it has become my breakfast and dinner regular addition. Thanks you for sharing this.
I followed your recipe but left my peppers whole. A few days later they turned a pale white and didn’t look very appetizing. I opened the jar and tasted one, they had no taste at all and had even lost their pepper taste. I followed your recipe and wasted two jars of peppers. Very disappointed.
Will the peppers get soft after awhile.
My peppers aren’t ripening at the same time. Can I freeze them before hand and then pickle when they’re all ripe ?
Why does some recipes say do not put garlic in if you are going to water bath Banana peppers
Yum, these sound delicious. How long do they last in the fridge? For sure, checking out your other recipes. Thank you, stay safe and well. Vivian
2 to 3 weeks 🙂
This is my new favorite pepper recipe.
Hi Laurie, Can you cut the peppers in half, take the seeds out and pickle them that way? Thank you!