6 Best Pickled Banana Peppers Recipes to Spice Up Your Meals

Embark on a culinary adventure with our collection of easy and quick recipes for canning sweet and hot pickled banana peppers. Whether you prefer the convenience of refrigerator methods or traditional canning, these recipes deliver robust flavors that can transform any meal.

What to Eat with Pickled Banana Peppers

Pickled banana peppers are incredibly versatile and can enhance a variety of dishes. They add a tangy kick to pizzas and sandwiches, blend well in salads, and can be a zesty garnish for grilled meats and tacos.

Additionally, incorporating them into omelets or mixing them into pasta dishes can really elevate the flavors.

Small Batch Pickled Banana Peppers

Explore the delights of making small batch pickled banana peppers at home. Learn the simple joys of adding a tangy kick to your favorite dishes, which can enhance your meals and your health. Save this pin to keep these zesty flavors at your culinary fingertips.

• Total time: 20 mins
• Yield: 1 jar (32 oz)

Ingredients

• Banana peppers
• White vinegar
• Water
• salt
• Sugar
• Mustard seed
• Black peppercorn
• Celery seed
• Garlic crushed

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No Sugar 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!

• Prep: 15 mins
• Cook: 5 mins
• Servings: 16

Ingredients

• banana peppers
• white vinegar
• water
• kosher salt
• honey

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Pickled Banana Peppers & Onions (Sugar-Free)

Pickled Hot Banana Peppers & Onions are a great way to use up peppers from the garden. Use these pickled peppers and onions as a spicy condiment on anything that needs a little kick! Perfect on sandwiches, burgers, and antipasto platters!

• Total time: 10 mins
• Yield: 1 jar (32 oz)

INGREDIENTS

• onion
• banana pepper
• garlic cloves
• bay leaf
• mustard seeds
• coriander seeds
• black peppercorns
• pickling/canning salt
• water
• white distilled vinegar

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Pickled Banana Peppers with Apple Cider Vinegar

Harness the fresh, tangy essence of pickled banana peppers enhanced with apple cider vinegar, a brilliant addition to your recipes. This recipe empowers you with a quick, tasty way to preserve peppers, enriching your meals all year round.

• Total time: 10 mins
• Yield: 8 servings

Ingredients

• banana pepper
• apple cider vinegar
• water
• salt
• sugar
• mustard seeds
• black peppercorn
• celery seed, optional
• garlic clove

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Pickled Jalapenos and Banana Peppers

My quick pickled peppers brine is made with vinegar, peppers, mustard, and celery for a crisp bite and intoxicating heat.

• SERVINGS: 10
• PREP: 15 minutes
• COOK: 20 minutes
• PICKLE TIME: 2 days

Ingredients

• 1 lb peppers (banana and jalapenos)
• 1 cup white vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tbsp kosher salt
• 2 garlic cloves smashed
• 1 tsp mustard seeds
• 1/4 tsp celery seeds
• 10 black peppercorns

Instructions 

1. Wearing gloves, carefully stem and seed (optional) the chilies. Slice them into 1/4-inch rounds and pack them into clean and sterilized jars.
2. In a small saucepan, add the vinegar, water, sugar, salt, garlic, mustard and celery seeds and peppercorns. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and carefully pour the hot brine over the jarred peppers.
3. Use the back of a spoon to press the peppers down and release air bubbles.
4. Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 2 days before opening. These will last for 2 months refrigerated.
5. These are fantastic to top sandwiches, salads, served with cheese on crackers, in guacamole, on top of chili, in scrambled eggs, etc.