Pickled Banana Peppers

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These easy pickled banana peppers are tangy, crisp, garlicky, and filled with delicious spices. A simple stovetop vinegar brine makes it easy to preserve fresh banana peppers with basic pantry ingredients. Serve these homemade pickled peppers on pizza, salads, sandwiches, or appetizer platters.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Condiment

Cuisine: American

Keyword: easy banana pepper recipe, homemade pickled peppers, pickled banana peppers, pickled pepper recipe, refrigerator pickles

Cooking Method: Stovetop

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Servings:

Calories: 57kcal

Author: MelanieCooks.com

Ingredients

1 pound banana peppers sliced
1 cup white vinegar 5% or 5% apple cider vinegar
1 cup water
2 tsp salt
3 tsp sugar
10 garlic cloves to 12 cloves
3 tsp mustard seeds
2 tsp whole black peppercorns
2 tsp coriander seeds

Instructions

Sterilize the mason jars with boiling water or hot steam. Sterilize the lids and rings in boiling water as well when preparing the jars for longer storage.
Divide the mustard seeds, black peppercorns, and coriander seeds between the prepared jars.
Add the water, salt, and sugar to a saucepan. Cook over medium heat, stirring until the salt and sugar completely dissolve.
Bring the mixture to a boil. Pour in the vinegar, cook for 1 additional minute, and then remove the saucepan from the heat.
Fill the jars with the sliced banana peppers. Gently shake each jar to help the peppers settle, but do not pack them too tightly.
Peel and slice the garlic cloves. Divide the sliced garlic between the jars.
Carefully pour the very hot vinegar mixture over the peppers. Make sure the peppers are completely covered while leaving approximately 1 inch of space at the top of each jar.
Place the lids on the jars and secure them with the rings. Let the jars cool completely on the counter.
Store the cooled pickled banana peppers in the refrigerator.

Notes

Make sure all the pepper slices remain covered with the pickling liquid.
This recipe does not include a water-bath processing time, so refrigerate the finished jars.

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