Quick Pickled Banana Peppers: Irresistibly Tangy Homemade Recipe

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We all know about pepperoncini peppers, but honestly, I never think to buy them. Luckily, we had an abundance of banana peppers this year in our garden, so I decided to put them to work and make pickled banana peppers to use in recipes that call for pepperoncini. Seriously, if you want a prolific pepper, try growing banana peppers!

I love that tangy, slightly spicy flavor you get with these pickled peppers (makes you want to say the pickled pepper rhyme, doesn’t it?). This pickled banana pepper recipe won’t disappoint!

What Are Banana Peppers and Why Pickle Them?

Banana Peppers get their name from their color and size: they look like small bananas. They can sometimes be called yellow wax peppers. Their flavor is sweet and mild, and generally not spicy. Banana peppers are not the same as pepperoncini, which can have a little heat.

Pickling preserves your peppers and can also enhance their nutritional value. Some studies show that fermentation can increase the vitamin C content! Whether you’re looking for a way to preserve your extra peppers, or simply craving a zesty addition to your meals, you’ll love this quick and easy refrigerator pickle recipe. This recipe makes about 2 quarts, but it can vary with however many peppers you have.

Tools for Pickling

• Sauce Pan
• Mason Jars and lids
• Knife
• Cutting Board
• Funnel

Essential Ingredients for Pickled Banana Peppers

• 1-2 lbs Banana Peppers
• 2 Cups Vinegar
• 2 Cups Water
• 2 Tablespoon Salt
• 1 Tablespoon Sugar or Honey
• 3 Tablespoons Minced Garlic
• 2 tsp Peppercorns
• 2 Bay Leaves
• 1/4 teaspoon Cayenne Pepper

Step-by-Step Guide to Pickling Banana Peppers

1. Add vinegar, water, salt and sugar to saucepan over medium heat and bring to a simmer
2. While the mixture is heating slice peppers and measure spices
3. Add garlic, peppercorns, bay leaves and cayenne pepper to mason jars, splitting evenly
4. Add peppers to mason jars, filling to the top
5. Remove hot liquid from heat and pour directly over peppers into mason jars, using funnel if needed
6. Twist on lids and let cool to room temperature on the counter
7. Place in refrigerator and store for 5 days before using

Notes:

• We have not tried canning these, so please review best practices before trying.
• This recipe makes about 2 quarts, but may be a little less or more depending on the number or peppers used.

Grab those jars, fire up that stove, and let’s get pickling!

Add vinegar, water, salt and sugar to saucepan over medium heat and bring to a simmer.

While the mixture is heating slice peppers and measure spices.

Add garlic, peppercorns, bay leaves and cayenne pepper to mason jars, splitting evenly.

Add peppers to mason jars, filling to the top.

Remove hot liquid from heat and pour directly over peppers into mason jars, using a funnel if needed. Twist on lids and let cool to room temperature on the counter. Place in refrigerator and store for 5 days before using.

Mouthwatering Pickled Banana Pepper Flavor Enhancers

Don’t be afraid to play with flavors and make each batch unique, using what you have available to make your own style of pickled peppers.

• Add sliced onions and whole garlic cloves
• Whole or powdered cayenne pepper, or a jalapeno pepper
• Dill and garlic
• Italian seasoning

Uses for Pickled Banana Peppers in Your Kitchen

• Topping sandwiches and burgers
• Add flare to your salads and pizza
• Blend into dips and sauces for a tangy punch
• Bloody Mary drinks
• Mississippi Roast Recipe

I love that it’s so easy to be creative with what you have an abundance of from the garden. By pickling your banana peppers, you’re not just preserving your harvest – you’re creating a versatile condiment that’ll elevate your meals.

Whether you’re a gardener looking to make the most of your pepper bounty or a food lover seeking that perfect tangy kick, pickled banana peppers are your ticket to flavor town. Let us know in the comments below what you like to use pickled peppers for.