I began making pickled banana peppers out of frustration with store-bought jars that were either too soft or too pricey. Now I grow a small row of banana peppers each year just for this recipe. We consume a jar every few weeks — mostly on sandwiches — so I refine the process each season.
One tip no one mentions: don’t be too timid when packing jars. I used to worry about bruising the peppers and left too much empty space. Now I pack them tightly, keep some seeds if I want heat, and wait at least two weeks before opening a jar so the flavors develop. Water-bath canning is simply cooking a recipe in jars in boiling water — don’t let it intimidate you.
Ingredients and Tools You’ll Need
For milder peppers, remove seeds and membranes before slicing. Leave a few seeds in for extra heat.
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Equipment
- Water bath canner
- 4 pint canning jars with lids and rings
- Jar lifter
- Canning funnel
- Bubble remover/headspace tool or a non-metallic spatula
Ingredients
- 2 pounds banana peppers, sliced into rings
- 4 cups white vinegar (5% acidity)
- 1 cup water
- 2 tablespoons canning salt (or pickling salt)
- 2 tablespoons sugar
- 4 cloves garlic, peeled
- 4 teaspoons mustard seeds
- 2 teaspoons celery seeds
This recipe yields 4 pints. Scale up as needed if you want to double or triple the batch.
How to Make Pickled Banana Peppers
Step One: Prepare Jars
Wash jars thoroughly with hot, soapy water. Place them in your water bath canner and fill with water so jars are fully submerged. Heat the canner over medium until warm. Simmer lids and bands in a small saucepan over low heat — keep them hot until ready to use.
Step Two: Slice Peppers
Rinse banana peppers and slice into rings. Remove stems and seeds if you want a gentler flavor; keep some seeds for more heat.
Step Three: Make Brine
In a large pot combine the vinegar, water, canning salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve completely.
Step Four: Pack The Jars
Into each hot jar add 1 clove garlic, 1 teaspoon mustard seeds, and ½ teaspoon celery seeds. Pack the pepper rings tightly, leaving ½ inch headspace at the top.
Step Five: Fill Jars With Brine
Ladle the hot brine over the peppers, maintaining a ½ inch headspace. Remove air bubbles with a bubble remover or a non-metallic spatula. Wipe rims with a clean, moist cloth. Place lids on jars and screw on rings until fingertip-tight.
Step Six: Process Jars
Lower jars into the water bath canner so there is 1–2 inches of water above them. Bring back to a rolling boil and process for 10 minutes. Adjust time for altitude if needed.
Step Seven: Cool
Carefully remove jars and set on a towel or rack to cool undisturbed for 24 hours. After cooling, check seals, label the jars with date, and store in a cool, dark place. Properly sealed jars keep up to one year.
Step Eight: Serve
Enjoy these pickled banana peppers on sandwiches, in salads, on pizza, or as part of an antipasto platter.
Serving and Storage ideas
If sealed correctly and stored in a cool, dark place, these will keep up to a year. Once opened, refrigerate and use within a few weeks for best texture.
Ways to use pickled banana peppers:
- Top burgers or hot dogs
- Add to grilled cheese for a tangy hit
- Layer on sub sandwiches
- Toss into salads
- Scatter on homemade pizza
- Serve with an antipasto platter
Questions and Troubleshooting
Yes — the brine works for most sweet or hot peppers. Adjust slicing and seed removal based on desired heat.
Water-bath canning is the safest long-term method for high-acid pickles. You can make refrigerator pickles without processing, but they only keep for a few weeks in the fridge.
Unsealed jars can happen. Ensure jars and lids are free of cracks, rims are clean before sealing, and rings are fingertip-tight. If a jar fails to seal, refrigerate and use within a few weeks.
More Hot Pepper Recipes
- Pickled jalapeño slices for more heat
- Habanero hot sauce for a serious kick
- Spicy jalapeño relish as a versatile condiment
- Candied jalapeños (“cowboy candy”) for nachos and appetizers
Printable Recipe
Pickled Banana Peppers for Canning
Equipment
- Water bath canner
- 4 pint-sized canning jars with lids and rings
- Jar lifter
- Canning funnel
- Bubble remover or non-metallic spatula
Ingredients
- 2 pounds banana peppers, sliced into rings
- 4 cups white vinegar (5% acidity)
- 1 cup water
- 2 tablespoons canning salt (or pickling salt)
- 2 tablespoons sugar
- 4 cloves garlic, peeled
- 4 teaspoons mustard seeds
- 2 teaspoons celery seeds
Instructions
- Prepare jars. Wash jars with hot, soapy water. Place them in a water bath canner and cover with water. Heat to warm. Simmer lids and rings in a small saucepan.
- Slice peppers. Wash and slice banana peppers into rings. Remove seeds and membranes if you prefer milder peppers.
- Make brine. Combine vinegar, water, canning salt, and sugar in a pot. Bring to a boil, stirring to dissolve salt and sugar.
- Pack jars. Put 1 garlic clove, 1 teaspoon mustard seeds, and ½ teaspoon celery seeds in each hot jar. Pack peppers tightly, leaving ½ inch headspace.
- Fill with brine. Ladle hot brine over peppers, keeping ½ inch headspace. Remove air bubbles, wipe rims clean, and apply lids and rings fingertip-tight.
- Process jars. Submerge jars in the water bath with 1–2 inches of water above them. Boil and process for 10 minutes.
- Cool. Remove jars and cool undisturbed for 24 hours. Check seals, label, and store in a cool, dark place for up to a year.
- Serve. Use on sandwiches, salads, pizza, or as part of an antipasto.
Notes
- Remove seeds for milder flavor; leave some for heat.
- Nutrition information is approximate and based on one-eighth of a jar.
Nutrition (per serving)
Calories: 19 kcal; Carbohydrates: 3 g; Protein: 1 g; Fat: 0.3 g; Sodium: 441 mg; Vitamin C: 24 mg.