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These are my favorite ways to pickle banana peppers because they are easy, crips, spicy, and ready in hours instead of days.
I love canning because it extends the shelf life of some of my favorite foods and allows me to place them in long-term storage (aka my pantry) until they are needed.
The best way to can crisp banana peppers has never been this quick or delicious! Pickling banana peppers is a great way to wow your guests with your pizza topping selection or bring a bit of elevation to your next veggie board.
I chose to use regular banana peppers this time but this recipe also works with hot peppers such as hot banana peppers (also known as Hungarian wax peppers) or jalapeno peppers.
If you like to eat pickled or brined food items you will want to make my pickled beets, pickled onions,sous vide corned beef (not just for St. Patrick's Day!) Be sure to add banana peppers or even Bisquick sausage balls to your next cheese board for when you want to nosh.
Jump to:
- Want To Save This Recipe?
- 🫑 Ingredients needed:
- 5 Days To Canning Confidence
- Helpful Kitchen Tools
- 🌶️ When to pick banana peppers?
- 🔪 Banana peppers pickling instructions
- 📷 How To Pickle Banana Peppers, photo instructions
- 🥫Water Bath Canning Banana Peppers
- Storage tips ❄️
- ♨️ Sous Vide Instructions
- More popular recipes:
- 📝 Frequently asked questions, answers and tips:
- 👩🍳 Chef Tip
- More canning recipes
- Canning Recipes
- Want To Save This Recipe?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
🫑 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- banana peppers - medium-sized, fresh, stem, and seeds removed
- canning salt - salt that does not have anti-clumping ingredients, such as kosher salt.
- celery seed
- mustard seed
- peppercorns, whole
- pinch turmeric (optional for color)
- white vinegar, 5% acidity - (apple cider vinegar can be substituted)
- water
- sugar
5 Days To Canning Confidence
- Canning Jars- Be sure they are canning jars. I use a 4 ounce Ball canning jar for this recipe. Feel free to use a quart jar or pint jars, whatever size fits your needs, however, keep in mind that a glass jar does not equal a canning jar.
- Lids.-These can not be reused from batch to batch. Get new lids.
- Rings- These are used to keep the lids tight to the jars are they process in the hot water bath.
- Wide-Mouth Funnel- Great for getting your product IN the jar…not on the counter
- Lid Wand- This is essential for safely getting the sterilized lids on the jars without burning your fingertips!
- Ladle- Needed to get your hot recipe, pickling liquid or juice in the jars. (A heat-safe mug can be used in a pinch)
- Clean Cloth- Wipe the rims clean with a damp clean cloth before applying the lid.
- Large Pot- A large pot that can accommodate canning jars PLUS 1-2 inches of water.
- Tongs or Jar Lifter- ESSENTIAL for getting the jars out of the simmering water.
🌶️ When to pick banana peppers?
Sweet banana peppers are ripe to pick when the long yellow, banana-shaped pepper is firm, has richly colored, shiny skin, and is heavy for its size. The banana pepper plants should look like they are struggling to hold the whole banana peppers up. They will continue to grow and ripen throughout the summer and soon your one or two banana pepper plants will produce an abundance of banana peppers. Avoid those that are limp, shriveled, or that have soft or bruised spots.*
🔪 Banana peppers pickling instructions
- In each jar place ¼ of the dry brine ingredients, excluding the sugar. (each jar gets 1 teaspoon canning salt, ½ teaspoon celery seeds, ½ teaspoon mustard seeds, ½ teaspoon whole peppercorns, pinch of turmeric.
- Add the banana pepper slices to the jar. (It is a good idea to give them a thorough wash beforehand, whether they came from your local grocery store or your garden)
- Bring the water, vinegar and sugar to a rolling boil. This shouldn't take a long time
- Pour pickling brine over peppers to within ½ inch of the top of the jar.
- Wipe off the rim and put lid and ring on.
- Store in the fridge for 1 week or longer to let peppers pickle. (if you can wait that long to dig in.)
📷 How To Pickle Banana Peppers, photo instructions
- Place the pickling spices in the bottom of the canning jar.
- Add the sliced banana pepper rings to the jar.
- Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space. Stop adding peppers when the peppers reach the bottom of the rings on the jar.
- In a medium saucepan bring the water, vinegar and sugar to a rolling boil.
- Pour the brining liquid over the banana pepper rings.
- Use a plastic or bamboo stick to remove any air bubbles from the jar using a poking motion.
- Pour enough brine that the peppers are covered and there is ½ inch headspace.
- Clean the rim and add a new lid and a clean ring.
- Finger tighten.
- Close the jars and allow them to return to room temperature.
- Store in the refrigerator for 24 hours before enjoying but for 7 days for best results.
- OR continue with the canning banana pepper instructions below.
🥫Water Bath Canning Banana Peppers
Here is how to can banana peppers:
- Heat canning jars in boiling water.
- Add pickling spices to each jar as instructed above.
- Pack banana peppers as instructed above.
- Bring water, sugar and vinegar to a boil.
- Pour enough brine that the peppers are covered and there is ½ inch headspace.
- Clean the rim and add a new lid and a clean ring.
- Finger tighten.
- Process in the hot water bath for 10 minutes.
- Remove from water and cool completely on a heat-safe surface.
Storage tips ❄️
You can store the pickled peppers in the refrigerator for up to 1 month.If you use the canning method of storage they are shelf-stable for up to a year.
♨️ Sous Vide Instructions
I use the sous vide method of cooking to quickly pickle banana peppers. The lower temperature ensures the peppers retain their crunch while having the sweet banana peppers pickled in hours instead of days. I have water bath canning instructions for those of you who do not have a sous vide.
- Set up your sous vide water bath on a heat-safe surface and preheat the water to 140F.
- Place the canning jars or bags in the water. (heat seal bag or use the water displacement method)
- Cook for 2 hours.
- Remove from boiling water bath and place on a heat-safe surface.
- Cool completely and enjoy it!
New to sous vide? I explain in simple terms everything I know about sous vide cooking.Included in my favorite sous vide recipes are my sous vide pork chop recipe and the ever-popular sous vide egg bites. Just like Starbucks! If you love Starbucks as much as I do, you are going to want to make a batch of sous vide cold brew coffee. Say goodbye to the long wait and hello to the smooth taste.
More popular recipes:
- Paska Bread - We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.
- Seasoned Ranch Cheese Crackers - BETTERthan theseasoned ranch oyster crackerrecipe
- Pulled Pork - Use your slow cooker or Crock-Pot to cook is an easy way to makedelicious pulled porkwithout turning on your oven or stovetop.
- Pork and Sauerkraut - traditional oven-roasted pork and sauerkraut recipe thatcooked to perfection without drying out.
- Pineapple Dump Cake - uses a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.
📝 Frequently asked questions, answers and tips:
Do banana peppers taste like bananas?
Banana peppers do not taste like bananas. They are called banana peppers because of the thin, long, yellow waxy color of pepper that resembles a banana.
What is the nutritional value of sweet peppers?
Sweet peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and a small amounts of calcium, phosphorus, iron thiamine, riboflavin and niacin.*
*source: The New Food Lover's Companion. Second Addition. Sharon Tyler Herbst
Are banana peppers spicy or hot?
A banana pepper gives either no heat at all or a very mild kick at 500 Scoville Heat Units scale It is typically about 21 times milder than a middle-range jalapeño. Like the pepperoncini pepper, banana peppers have a tang to them, but there’s a sweetness there too. It’s a hard chili not to love the flavor of, especially when pickled. Source. If you are looking for something with a bit more spice, make a batch of sticky, sweet candied jalapeños, aka cowboy candy.
Why is there turmeric in pickled banana peppers?
There is turmeric in this pickled banana peppers recipe to add a bit of natural yellow coloring and an unexpected layer of flavor that makes these pickled banana peppers extra special.
Why are pickled banana peppers so easy to make with sous vide?
This is the easiest pickled banana peppers recipe. These are the best pickled banana peppers because they are crips, spicy and ready in hours instead of days. Canning crisp banana peppers have never been this quick or this delicious!
👩🍳 Chef Tip
Adjust the processing time of the jars if you are above 6,000 feet of elevation from 15 minutes up to 20 minutes (according to USDA guidelines).
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📖 Recipe
Pickled Banana Peppers
Sarah Mock
This is the easiest pickled banana peppers recipe. These are the best pickled banana peppers because they are crips, spicy and ready in hours instead of days. Canning crisp banana peppers has never been this quick or this delicious!
4.62 from 75 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 15 minutes mins
Cook time for the recipeCook Time 15 minutes mins
total time to prep and cook the recipe.Total Time 30 minutes mins
Course Canning Recipes
Cuisine American
Makes 4 half pint jars
Per Serving 102 kcal
Ingredients
- 16-20 medium sized banana peppers (fresh, stem and seeds removed)
- 4 teaspoons canning salt
- 1 teaspoon celery seeds
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns (whole)
- pinch turmeric (optional for color)
- 2 cups white vinegar (5% acidity)
- ¾ cup water
- 2 teaspoons sugar
Instructions
How to prepare banana peppers for canning.
Use food safe plastic gloves if you are sensitive to hot peppers.
Wash banana peppers in cool water.
Slice off the stem end of the banana pepper and discard the stem.
To remove the seeds and membrane, insert a small, thin sharp knife in the stem end and with a twisting and scraping motion, scrape the membrane and seeds out of the banana pepper.
Seeds and membranes can also be left in tact if you would like a more spicy pickled banana pepper.
Using a sharp knife, slice the banana peppers into ¼" rings.
Preparing the pickled banana brine:
In each jar place ¼ of the dry brine ingredients, excluding the sugar. (each jar gets 1 teaspoon canning salt, ½ teaspoon celery seeds, ½ teaspoon mustard seeds, ½ teaspoon whole peppercorns, pinch of turmeric.
Combine the vinegar, sugar and water and stir until the sugar dissolves.
How To Pack Banana Peppers for Pickling
Place the pickling spices in the bottom of the canning jar.
Add the sliced banana pepper rings to the jar.
Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space.
Press the peppers down in the jar and repeat.
Stop adding peppers when the peppers reach the bottom of the rings on the jar.
Adding pickling brine to the banana pepper jars.
Pour the brining liquid over the banana pepper rings.
Use a plastic or bamboo stick to remove any air bubbles from the jar using a poking motion.
Pour enough brine that the peppers are covered and there is ½" head space.
Clean the rim and add a new lid and a clean ring.
Finger tighten.
Sous Vide Pickled Banana Pepper Instructions
Set up your sous vide water bath on a heat safe surface and preheat the water to 140F.
Place the canning jars or bag in the water. (heat seal bag or use water displacement method)
Cook for 2 hours.
Remove from water bath and place on a heat safe surface.
Cool completely and enjoy!
Canning Pickled Banana Pepper Instructions
Heat canning jars in boiling water.
Add pickling spices to each jar as instructed above.
Pack banana peppers as instructed above.
Bring water, sugar and vinegar to a boil.
Pour enough brine that the peppers are covered and there is ½" head space.
Clean the rim and add a new lid and a clean ring.
Finger tighten.
Process in hot water bath for 10 minutes.
Remove from water and cool completely on a heat safe surface.
Notes
*if using a sous vide bag, combine all the ingredients in the bag making sure there is enough room for the banana peppers.
Why is there turmeric in pickled banana peppers?
There is turmeric in this pickled banana peppers recipe to add a bit of natural yellow coloring and an unexpected layer of flavor that makes these pickled banana peppers extra special.
Nutrition
Serving: 1jar | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2150mg | Fiber: 8g | Sugar: 7g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
published August 11, 2019.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Angela cecchi
When I pickled banana peppers I do not give hot bath after I stuff my jars. I do heat my jars and viniger. When I put my lids on they seal but my problem is my peppers are soggy. I put a small slice in each pepper I get out the bubbles I wipe the top but they start getting a discolored right away and then you can see that they will be soggy. What am I doing wrong. I have seen all the utube I have also used the hot bath but it still did it. Please help.thanks.
Reply
Sarah Mock
Are the peppers mushy, as in fall apart applesauce texture? Or are they soggy as in partially cooked?
Are you storing your peppers on the shelf after just heating the jars and vinegar but not water bath canning them? Please don't do that because that is a very dangerous food handling practice. You are creating an environment ripe for bacteria to grow.
If you don't want to water bath can them, just add the spices to the jar, payer peppers on top and then pour cold vinegar over everything. Cover with a lid and ring and chill in the fridge for a week or two. These will NOT be shelf-stable.Let me know if I missed anything.
Sarah
Reply
Michael
this taste yummy and chance you'd have any advice on making pepperoncini sous vide ?
Reply
Ellie
How long should these sit before eating, to let the flavors really marinate? (I did the water bath canning method.)
Reply
Sarah
Ellie,
I believe they are ready as soon as they cool.Thanks for asking. I hope they turned out delicious for you!
Sarah
Reply
Heather
Hi Sarah! This looks awesome, would love to try canning with the sous vide. Do the jars seal at that low temperature? And are they pasteurized/safe for long term storage? Or better kept in the fridge?
Reply
Sarah
Thanks for the question Heather! Yes, the jars seal and they are safe for long term storage. (shelf stable for 6 months to a year) You can find more info at Chef Steps: https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick
Reply
Dean Hildebrand
Do these have to be kept in refrigerator or can they be stored in cabinet?
Reply
Sarah
Dean,
Yes. These are shelf stable with the sous vide method.
Reply
Mary
I'm new at this and can not see where it show an amount of water sugar and vinegar to heat up.
What do u do just shoot from the hip?
Looked completely through this recipe and candy not find measurements for those 3Reply
Sarah
Mary,
Thanks for the note! I had issues with my recipe card the past day. If you scroll to the bottom of the post the card with all the ingredients and instructions will be there. You can print it too!!Reply
Billy
Banana peppers are definitely one of my favorite foods. I've never pickled them before though! Thanks for sharing!Reply
Sarah
Billy,
You are welcome! They are amazing pickled!. Enjoy the recipe.
SarahReply
Frank Elliott
Should I add pickle crisp to this so the rings stay crisp after water bath
Reply
Sarah
I haven't, although you are welcome to try adding pickle crisp. The controlled heat of the sous vide will help maintain the integrity of the peppers.
Reply
Jenn
We love making these all summer long!Reply
Sarah
I plant them so I have a bunch to share with friends!
Reply
Nellie Tracy
I love banana peppers and love the idea of pickling them! So yummy!Reply
Sarah
Yes!!! Great on sandwiches.
Reply
Stephanie Simmons
I appreciate all your tips and tricks to walk me through this process! It wasn't hard at all :)Reply
Jenn
One of my favorite things do do in the summer is pickle veggies and these are great! I have 3 banana pepper plants ready for action!Reply
Sarah
3 plants will give you lots of peppers to pickle!
Reply
Marsha
What an interesting recipe, gotta try this!Reply
Bintu Hardy
My OH is mad keen on pickling and would love to try this.Reply
Sarah
I hope they love this recipe as much as I do!
Reply