Name: Spicy Pickled Banana Peppers
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 half pint jars
Cuisine: American
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; 3/4 cup water; 2 teaspoons sugar

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!

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.

Quick! Before you forget, click here to save this recipe to Pinterest.

Spicy Pickled Banana Peppers Recipe

I use the sous vide method of cooking to quickly pickle banana peppers. The lower temperature ensures the peppers retail their crunch while having the sweet banana peppers pickle in hours instead of days. I have water bath canning instructions for those of you who do not have a sous vide.

If you are in York, Pa you NEED to head to The Left Bank Restaurant and try their flash fried calamari with banana peppers.

When are banana peppers ripe to pick?

Sweet banana peppers are ripe to pick when they long yellow, banana-shaped pepper is firm, have a richly colored, shiny skin and that are heavy for their size. Avoid those that are limp, shriveled or that have soft or bruised spots.*

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

How to store fresh banana peppers

Store fresh banana peppers in a plastic bag in the refrigerator for up to a week.*

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 a 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 hot?

A banana pepper that fell into the middle of its potential heat range would typically be 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.

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 has never been this quick or this delicious!

Recipes that have pickled banana peppers as an ingredient:

Spicy Pickled Banana Peppers Recipe Ingredients:

medium sized banana peppers, fresh, stem and seeds removed
canning salt
celery seeds
mustard seeds
peppercorns, whole
pinch turmeric (optional for color)
white vinegar, 5% acidity
water
sugar

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.

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!

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.

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 1/2″ head space.
Clean the rim and add a new lid and a clean ring.
Finger tighten.
Continue with the canning pickled banana pepper instructions below.

If you need more canning recipes be sure check these out:

Printable Spicy Pickled Banana Peppers Recipe

Yield: 4 half pint jars

Spicy Pickled Banana Peppers

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!

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

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
3/4 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 1/4" rings.

Preparing the pickled banana brine:

Use clean 8 ounce canning jars, new lids and clean rings.*

In each jar place 1/4 of the dry brine ingredients, excluding the sugar. (each jar gets:)

1 teaspoon canning salt
1/2 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/2 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 1/2" 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 1/2" 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.