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A delicious plate of Pickled Banana Peppers

Pickled Banana Peppers

These tangy and spicy pickled banana peppers are a perfect addition to sandwiches, salads, or as a standalone snack.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 pints
Course: Condiment
Cuisine: American
Calories: 21
Ingredients Equipment Method Notes

Ingredients
  

  • 1134 g banana peppers washed and sliced
  • 1183 ml cider vinegar 5% acidity
  • 296 ml water for brine
  • 5 tsp canning salt for brine
  • 1 tsp mustard seed optional spice
  • ½ tsp celery seed optional spice

Equipment

  • Saucepan
  • Pint jars
  • Canning lid and ring

Method
 

  1. Wash peppers, remove tops, and slice into ¼-inch rings.
  2. In a saucepan, combine vinegar, water, and salt. Bring to a boil.
  3. Add optional spices to jars if using. Pack pepper rings tightly into hot, sterilized pint jars, leaving ½ inch headspace.
  4. Pour boiling brine over peppers, maintaining ½ inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip-tight.
  5. Water bath can pints for 10 minutes (adjust for altitude).
  6. Let jars cool 12–24 hours. Check seals, label, and store for up to 18 months.

Notes

These pickled banana peppers can enhance any dish and are great for preserving the harvest. Adjust the spices to your preference!