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Pickled Banana Peppers
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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!
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Pickled Banana Peppers in an earthenware bowl.
Prep Time15 minutes
Cook Time15 minutes
Prep Time30 minutes
servings4 half pint jars

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.

  1. Use food safe plastic gloves if you are sensitive to hot peppers.
  2. Wash banana peppers in cool water.
  3. Slice off the stem end of the banana pepper and discard the stem.
  4. 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.
  5. Seeds and membranes can also be left in tact if you would like a more spicy pickled banana pepper.
  6. Using a sharp knife, slice the banana peppers into ¼" rings.

Preparing the pickled banana brine:

  1. 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.
  2. Combine the vinegar, sugar and water and stir until the sugar dissolves.

How To Pack Banana Peppers for Pickling

  1. Place the pickling spices in the bottom of the canning jar.
  2. Add the sliced banana pepper rings to the jar.
  3. Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space.
  4. Press the peppers down in the jar and repeat.
  5. Stop adding peppers when the peppers reach the bottom of the rings on the jar.
  6. Adding pickling brine to the banana pepper jars.
  7. Pour the brining liquid over the banana pepper rings.
  8. Use a plastic or bamboo stick to remove any air bubbles from the jar using a poking motion.
  9. Pour enough brine that the peppers are covered and there is ½" head space.
  10. Clean the rim and add a new lid and a clean ring.
  11. Finger tighten.

Sous Vide Pickled Banana Pepper Instructions

  1. Set up your sous vide water bath on a heat safe surface and preheat the water to 140F.
  2. Place the canning jars or bag in the water. (heat seal bag or use water displacement method)
  3. Cook for 2 hours.
  4. Remove from water bath and place on a heat safe surface.
  5. Cool completely and enjoy!

Canning Pickled Banana Pepper Instructions

  1. Heat canning jars in boiling water.
  2. Add pickling spices to each jar as instructed above.
  3. Pack banana peppers as instructed above.
  4. Bring water, sugar and vinegar to a boil.
  5. Pour enough brine that the peppers are covered and there is ½" head space.
  6. Clean the rim and add a new lid and a clean ring.
  7. Finger tighten.
  8. Process in hot water bath for 10 minutes.
  9. Remove from water and cool completely on a heat safe surface.

Nutrition

Serving: 1jar | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2150mg | Fiber: 8g | Sugar: 7g

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.
CourseCanning Recipes
CuisineAmerican
Keywordbanana pepper, canning
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