08/15/2026
We have banana peppers today. Saw this and thought it was too good not to share.
The Canning Recipes: 🌶️ Easy Pickled Banana Peppers
When the garden gives you more banana peppers than you can possibly use fresh, pickle them! These tangy, slightly sweet peppers are crisp, flavorful, and perfect for piling onto sandwiches, burgers, pizza, salads, and more.
Yield: About 3 pint jars
Ingredients
* 2½ lb fresh banana peppers
* 2¼ cups white vinegar
* 1 cup water
* 2½ tbsp granulated sugar
* 1½ tsp pickling or kosher salt
* 1¼ tsp mustard seeds
* ¾ tsp celery seeds
* ½ tsp whole black peppercorns
* 3 garlic cloves, lightly crushed, optional
Instructions
1. Prepare the Peppers
Wash the banana peppers well and trim away the stems. Slice them into rings about ¼-inch thick. For less heat, shake out some of the seeds.
2. Pack the Jars
Divide the mustard seeds, celery seeds, peppercorns, and optional garlic among clean jars. Pack the sliced peppers firmly into each jar without crushing them.
3. Make the Brine
Combine the vinegar, water, sugar, and salt in a saucepan. Bring to a gentle boil, stirring until the sugar and salt have completely dissolved.
4. Add the Hot Brine
Carefully pour the hot brine over the peppers, making sure they're covered. Gently tap the jars or run a nonmetallic utensil around the inside to release trapped air.
5. Cool & Refrigerate
Let the jars cool to room temperature, add the lids, and refrigerate. Give the peppers about 2–3 days to develop their tangy pickled flavor before digging in.
Ways to Enjoy
Use these peppers on Italian subs, burgers, hot dogs, tacos, nachos, pizza, salads, grilled sausages, or antipasto platters. They're also delicious chopped into pasta or potato salad.
Too many banana peppers suddenly doesn't seem like such a problem! 🌶️💛
Happy Preserving!
