The Best Pickled Banana Peppers Recipe

This is the best pickled banana peppers recipe – perfectly tangy with a mild kick of heat! Learn how to can these delicious, pickled peppers in just a few steps!

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Yellow banana peppers are awesome for pickling! They are a medium sized pepper in the chili family with a mild, tangy and sometimes sweet taste.

They are great for using as a garnish on mexican dishes, adding to sides or salads, eating as a snack, using as a topping on nachos or adding to your signature drink. I personally eat them straight from the jar with a fork!

Most canning supplies are easy to find at your local grocery store or big box store. Whether it’s a new canning pot, more jar lids, or another box of canning salt, make sure you have what you need on hand to whip up this pickled pepper recipe anytime.

An excellent resource to check out is my Complete Guide to Canning for all of my canning tips and tricks.

Canning peppers could not be easier! Other than washing and slicing the banana peppers, there is very little work to do.

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• 12 Quart Water Bath Canner with Lid – best for foods with high acidity like salsa, tomatoes and fruit.
• Ball Mason Jars – sterilized regular pint sized jars work best for this recipe.
• Snap Lids and Rings – new, unused snap lids are needed to get a good seal on your jars.
• Canning Jar Lifter – this is used to lift the hot jars safely out of the boiling water bath.
• Magnet Snap Lid Lifter – this makes pulling the snap lids from the water after being sterilizer much easier.
• Over the Sink Strainer – this is my go-to strainer for processing a lot of peppers.
• Rubber Tongs – for grasping hot jars and lids when sterilizing.
• Tea Towels – used for cleaning and handling hot jars.
• Stock pot – for boiling the brine mixture.
• Jar Canning Funnel – perfect for pouring the brine into mason jars.
• Ladle – for scooping brine into the jars.
• Cutting board – used to slice and cut the peppers.
• Sharp knife – these are my favorite for slicing and dicing.
• Measuring spoons and cup – for measuring ingredients.
• Paper towel – perfect for wiping down the jars and clean up.

I often triple and quadruple this recipe if I have the time and ingredients. One pound of peppers will make about 2 pints of peppers.

Use smaller jars if you want to gift these to friends and family or if you want smaller portions to use over time.

Ingredients:

• 1 pound banana peppers, sliced
• 1 cup white vinegar or apple cider vinegar
• 1 cup of water
• 2 tsp salt
• 3 tsp sugar
• 10-12 whole garlic cloves
• 3 tsp mustard seeds
• 2 tsp whole black pepper corn
• 2 tsp coriander seeds

Directions:

1. Combine water, salt and sugar in a saucepan.

2. Place over medium heat and stir until the salt and sugar crystals dissolve.

3. Bring to a boil, then pour in the vinegar and after a minute turn off the heat.

4. Place an equal amount of mustard seeds, peppercorns and coriander seeds into the sterilized jars.

5. Fill the jars with sliced banana peppers leaving 1″ of head space.

6. Using the funnel, pour the hot brine mixture over the peppers. The brine should completely cover the peppers.

7. Use a butter knife to jostle the peppers in the jar and release air bubbles.

8. Peel the garlic from the husk, cut it into slices and add to the jars.

9. Wipe the rim of the jars with a damp paper towel.

10. Cover the jars with sterilized lids and tighten with rings.

11. Process the jars, covered with boiling water, in a water bath canner for 20 minutes.

12. Carefully remove the jars from the canner and set on a tea towel to cool to room temperature.

13. When the snap lids have “popped” the pickled peppers may be stored in a cool dark place for up to 2 years.

• While banana peppers are the best for pickling, you could also try; hot peppers, bell peppers, jalapenos or chilis.
• Using wide mouth quart jars is best for homemade pepper recipes because of the larger size opening. When using smaller canning jars, you will have to make sure that the peppers you use are small enough to fit in the jar.
• Once you have added the vinegar brine to your peppers, get rid of any air bubbles before continuing the canning process. You can do this by sticking a wooden spoon handle or chopstick into the side of the jar and shifting the fresh produce and pickling liquid around to release any trapped air. You want to leave 1 inch of headspace at the top of the jar, but not more.
• To be sure the jars are sealed properly, once the hot jars have cooled, check the centre of the lids. If they haven’t “popped”, they need to be kept in the fridge.
• You can pickle all kinds of things. Why not try carrots, green beans, asparagus, or even grape leaves?
• Save your empty jars. The next time you want to make a new batch of classic pickled peppers, just use the jars from last year.
• Store the jars of peppers in a dark place. Once properly processed, they will keep at room temperature for up to 2 years.

Am I the only one that has a bit of a giggle every time I say “pickled peppers”?? Peter piper picked a peck of pickled peppers… he he!

• Black peppercorns, red pepper flakes or a few slices of hot pepper.
• Add full fresh dill heads into each jar for a dill flavour.
• An additional teaspoon of mustard seed, celery seed, or dill seed, or a bay leaf or two can also be added in with the pickling spice.
• Substitute some or all of the white vinegar with apple cider vinegar.

Any of these canning recipes would also be great!

• Crunchy Dill Pickles
• How to Can Pears
• The Best Salsa for Canning
• How to Can Peaches
• Canning Tomato Sauce
• Easy Pickled Onions
• Apple Pie Filling

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