Easy Pickled Banana Peppers Recipe

by Pamela

pickled peppers, pickled pepper recipe, pickled sweet peppers, pickled banana peppers

Peter Piper picked a peck of pickled peppers.
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper Picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?

I can vouch for the whereabouts of some of Peter’s pickles….not to be confused with Peter’s pickle (of which I claim no knowledge of).  The location of some of said pickles are in my belly and the rest are still nestled snuggly in a jar on my kitchen counter waiting for their marching orders.

Pickled-Sweet-Peppers Pickled Sweet Peppers

What’s not to love about something that makes your mouth water and pucker simultaneously?  Yes, I’m talking about food here – pickled sweet peppers to be more precise.  I’ll admit that I am not addicted to the current pickling/canning trend that’s running amok at the moment.  I think it’s great and all, I just have no idea what I would do with multiple jars of pickled banana peppers.  I’m no Snooki (sucking on a dill pickle every time I find my mouth or hands empty – insert your own joke here).  I like pickled veggies, but in small doses.

I just make up a small batch of this simple pickled pepper recipe whenever I feel the need for some pucker powered eats.  Making pickled sweet peppers or even bread and butter pickles is not that time consuming or difficult.  It does however, take on a bit more work if you plan on canning your pickled products.  And as you all know about me…I’m about making things that are simple.  I’ve got too much other stuff going on to be sweatin’ it out in my kitchen all day like sipping cocktails on the beach, buying sexy shoes or taking a nap – you know…important stuff.

I picked up the yellow/orange/reddish peppers, which were labeled as banana peppers but are probably Hungarian pepper (either way, they’re a sweet pepper) and the green curly peppers (which are also sweet) in the morning at the farmer’s market.  That night I made the pickled pepper recipe and by morning I had pickled banana peppers ready to use.  There’s a few cloves of garlic in here for a little more flavor, but you can add more or less of them depending on how garlicky you like things.

Pickled-Banana-Peppers Pickled Pepper Recipe

These are great to put on a sandwich, chop up and put into egg salad/tuna salad/chicken salad for a tangy crunch, slapped onto a burger or just eat them out of the jar.  Just make ‘em and quit making excuses.

Relationship Advice

See, things weren’t so different in the 30’s vs. today…we take “PEP” vitamins too so that we stay cute and perky.  They just don’t come in a box made by Kellogg’s anymore.

PEP-Vitamins 1930’s PEP Vitamins Ad

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Recipe: Easy Pickled Banana Peppers

Ingredients

  • 2 Pounds Peppers
  • 6 Cloves of Garlic (sliced in half lengthwise)
  • 1 1/2 Cups Water
  • 1 1/2 Cups White Vinegar
  • 4 Teaspoons Salt

Instructions

  1. Wash the peppers, cut off the tops and remove as many of the seeds as you can.
  2. Cut the peppers into rings of whatever thickness you prefer.
  3. Put the pepper rings and garlic pieces into a glass jar that has an air tight seal when closed.
  4. In a medium size saucepan add the water, vinegar and salt. Bring to a boil over medium high heat.
  5. Remove from heat and pour over the top of the peppers and garlic.
  6. Use a knife to move peppers around to remove air bubbles and get the peppers and garlic submerged in the liquid.
  7. Seal the jar and set aside overnight.
  8. After 24 hours, refrigerate for up to 2 weeks.

Quick notes

You can add as much or little garlic as you like. Just remember, the more you add the more garlic flavor the peppers will take on. The colors of the peppers will dull a bit after 24 hours. Don’t panic…this is normal. Use a glass container for pickled products. This helps to keep the flavors true.

Variations

You could also add other seasonings like black peppercorns.

Preparation time:  10 Minutes

Cooking time:  7 Minutes

Diet type: Vegan

Number of servings (yield): 1

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

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77 comments

Beth September 28, 2014 at 3:05 pm

Can I water bath them to seal tops to have a longer shelve life? I have so many peppers and we will never be able to eat them all in 2 weeks.

Pamela September 28, 2014 at 3:51 pm

Hi Beth, my guess is that you can…can them. I say guess because I don’t do any canning. I refer all canning questions to my friend Cathy over at http://www.mrswheelbarrow.com/ she’s a canning MASTER! If you drop her a quick email I’m sure she’ll get back to you if you don’t want to just go for it. :)

Richard August 28, 2014 at 6:34 am

This is our 2nd year following this recipe. We put up 8 qts last year and 8 so far this year. The taste is exactly what you want. The rings have just the right bite, and are not mushy like canned pepper ring recipes. Not sure if it matters, but we add 1/2 tsp sugar. We also add 1/2 tsp turmeric to get that good yellow/light orange color. Thanks

Pamela August 28, 2014 at 7:25 am

Thanks for the comment Richard, you just made my day! I’m so glad that you like this recipe. Love the idea of adding turmeric to keep the colors!

Joan August 27, 2014 at 8:57 am

Did you use regular table salt or pickling salt? Thanks.

Pamela August 28, 2014 at 7:28 am

Hi Joan, just regular table salt.

Teresa cooper August 4, 2014 at 2:46 pm

After pouring the liquid on top, do I just cool it untopped until it cools down? After that put fitted lid, like mason jar and lid. Then place in frig for up to 2 weeks. Whe can I start using them, after 24 hours. Thanks so much

Pamela August 4, 2014 at 4:48 pm

Hi Teresa, Yes, just let it cool to room temperature before putting the lid on it and popping it into the refrigerator. A mason jar lid is perfect. :) You can start eating them in 24 hours. They’ll taste good sooner than that, but to get the full effect….wait the 24 hours. ENJOY!!!!

Bruce July 2, 2014 at 10:00 am

I plan on adding some crushed red pepper flakes to spice them up a bit.

Pamela July 2, 2014 at 10:01 am

That’s a great addition Bruce! If you want some heat…check out today’s post: Dante’s Inferno Pickled Peppers – http://mymansbelly.com/2014/07/01/dantes-inferno-pickled-peppers/ It’s a whole lotta heat!!!1

Dan June 21, 2014 at 3:55 pm

We have an abundance of banana peppers here in Kona Hawaii and they grow like mad this time of year! I use them fresh slightly sautéed in a fresh thai basil chicken recipe but never thought of pickling them till I stumbled upon this site! Needless to say super easy with fresh minced garlic and I added about a tablespoon of sugar and freshly ground black and pink peppercorns. After 24 hours in the fridge you would think my last name was Heinz…….super delicious!

Pamela June 22, 2014 at 8:26 am

Thanks Dan, or should I call you Mr. Heinz. ;) You just made my day. I would love your That basil chicken recipe…that sounds FANTASTIC! Try tossing some fresh ginger slices into your next batch of pickles.

Colleen May 22, 2014 at 8:33 am

Hi!

I’m new at everything gardening and cooking. I want to try this recipe because I have some banana peppers in my garden. My question is when it says to refrigerate up to two weeks, is that how long the pickled peppers will last? Or is that just how long you can let them pickle?

Thanks,
Colleen

Pamela May 22, 2014 at 9:29 am

Hi Colleen,
Welcome to the world of gardening and cooking! The two weeks is how long the pickled peppers will be at their freshest. They’ll keep longer than that, but will lose some of their vibrant flavor and crispness. But you’ll store them in the fridge in the pickling liquid. fyi…when you’ve finished all of the peppers, you could add some hard boiled eggs to the brine for pickled eggs. ;) Have fun this summer and let me know if you have any questions. I do quite a bit of gardening along with all of the cooking. :)

Joh November 8, 2013 at 6:05 pm

Thanks for the recipe (I add sugar in addition to the salt, water and vinegar… it is a good beginning to a childhood memory – Whole Peppers with Garlic and Anchovies. I found the mini-banana peppers and they worked just fine. They are about the same length of anchovy fillets. After setting for a while the aroma sent me back 60 years.

Pamela November 9, 2013 at 9:00 am

Thanks for the sugar tip Joh. I’m so glad that you liked this recipe and it was able to stir up some great memories for you. :)

Erin October 3, 2013 at 6:41 pm

Love your website. Going to try the banana peppers this weekend. Thx. Erin

Pamela October 4, 2013 at 9:06 am

Hi Erin,

Thank you! Can’t wait to hear how you like the pickled peppers. :)

jody September 1, 2013 at 9:28 am

Would love to learn how to can hot peppers

Rocio Crabb August 7, 2013 at 10:54 pm

Pamela,
I’m so glad! I’m so excited I found it! I just finished pouring the vinegar mixture into the jars. I only started out with ~1 lb of sliced peppers, but I ended up needing a total of 5 cups of liquid (instead of the listed 3). I did use two large jars (added some tofu to one just to see…) and used about a head of garlic per jar (I like garlic ;) ). So we’ll see how it turns out!

Looking forward to tomorrow!
Rocío

Rocio Crabb August 7, 2013 at 7:35 pm

This is the most hilarious website I have ever had the luck of to accidentally stumble upon by looking up a random recipe.

Pamela August 7, 2013 at 8:48 pm

Hi Rocio!

Welcome to the insanity. :-P So glad you found the site. Happy pickling!!! (btw…you totally made my day)

Karen Dinger August 4, 2013 at 8:03 pm

This might be a silly question, but when I pour the boiling liquid over the peppers, do I need to let them cool down to room temperature before I close the jar tight? Will the glass break and explode?

Pamela August 5, 2013 at 9:35 am

Hi Karen,

There are no silly questions around here, and these are really good questions. :) You do need to let them cool to room temp before closing up the jar. Make sure that the glass jar is either at room temp or warm before putting the hot liquid into it. If the jar has been in the refrigerator, and is cold, when you pour the hot liquid into it it could crack. ENJOY!

dolores rowell July 13, 2013 at 10:03 am

if i wanted to can these peppers, how long should i cook them?
im not good at canning but i’d like to try
thanks

Pamela July 13, 2013 at 11:34 am

Hi Dolores,
I haven’t canned these peppers, but you can see in the comments that others have, so I don’t have a “recipe” for canning. But here is a link to someone who does do a lot of canning and this post is about canning bread and butter pickles, so the process should be the same. bit.ly/15nKQoV

Not Peter June 24, 2013 at 2:56 pm

Thank you, for your pickled banana pepper recipe, but if Peter Piper picked a peck of pickled peppers off the shelf after pickling them, then why are you speaking of pickles and not peppers pickled? Are you just having fun with pickles and not getting numb, or hot over peppers?

Pamela June 24, 2013 at 8:21 pm

You got me not Peter. Or are you REALLY Peter just saying you’re not Peter to really confuse us?

Mike June 20, 2013 at 10:47 am

Hi,

We are growing banana peppers this season. I was thoroughly searching the web for a good pickling recipe that did NOT refer to the banana pepper as a metaphor for the penis, but unfortunately there was no such recipe, and I am deciding to use this recipe.

Thanks!

PS since I have been providing the food and the water for the plants it is my girlfriend’s duties to extract the seeds from the peppers and create an airtight seal with the container she is using. IN and OUT.

Pamela June 20, 2013 at 9:08 pm

Hi Mike,

I’m glad you chose the lesser of about a billion evils and went with my recipe. Good thing you didn’t look beyond the banana peppers recipe to find that I make references to both genders member areas. You’re girlfriend’s got a keeper. ENJOY!

Deanna April 8, 2013 at 3:07 pm

Pamela,

Thanks so much for this easy idea. We grow banana peppers in our garden every year and every year, we have an over abundance. I’ve not had much luck with freezing them and never really thought about canning them for long term storage but this seems to be just the thing I need. I could just set out a nice jar or dish anytime. Can’t wait to try it!

Pamela April 8, 2013 at 7:14 pm

Hi Deanna,

I’m so glad that you found the recipe. I think you’re really going to like them. :) A good way to freeze the peppers is to first char them, toss into a sealed plastic bag or container, slip the skins off, dice them up and then put them into ice cube trays. Put the trays in the freezer until the cubes of peppers are frozen (about 4 hours). Pop them out, then into a plastic zip top bag. Remove as much air as you can, then seal the bag and drop into the freezer. This is what I do with hatch chile’s and Anaheim peppers. Each cube holds roughly 2 tablespoons of peppers. When I’m making something that needs peppers, I just grab the correct number of cubes and toss them into the pan.

Enjoy!!!

Barbara Pynn January 19, 2013 at 7:44 am

Pamela,
I had to tell you what a hit these were. I first made them this summer whn my son shared his bumper crop of banana peppers from his DECK GARDEN in Cambridge Mass. I only made one change to the recipe. I added abour a tablespoon of sugar to blunt the bite of the vinegar a bit. Then I put them in the fridge, and left them for a month. Gave them in the grown kids’ stockings. Our son said they opened theirs and didn’t stop eating them for 24 hours! They were perfect! Crispy, slightly tangy and far better than store bought. We will grow and can them again. Can’t wait. Thanks for the recipe!

Pamela January 19, 2013 at 10:13 am

Hi Barbara,

I’m so glad to hear that you and your family enjoyed the pickled banana peppers recipe. I like your addition of the sugar. So everyone got a little bit of summer in the middle of winter…what a cool idea. :)

tracy September 9, 2012 at 5:00 pm

so after follwing the above method, and pickling 8 – 1/2 pint jars now with the green garlic- is it safe to eat? and how does this need to be stored is it safe to be stored in pantry or in the fridge, and what type of expiration date am I looking at????

Pamela September 9, 2012 at 7:20 pm

Hi Tracy,

These need to be kept in the refrigerator, as the recipe posted here is NOT for canned pickles. They will stay fresh tasting for 2 weeks. Enjoy!

Nel September 6, 2012 at 5:39 am

I tried this recipe a few weeks ago and loved the results. Thanks!

Pamela September 6, 2012 at 8:14 am

Thanks Nel, for coming back and letting us know how you liked the pickled peppers. :)

Jan August 29, 2012 at 1:46 pm

Just made these with the abundance of banana peppers from the garden. It will be on pizza, salads and sandwiches by the weekend. Thanks for the easy recipe.

Pamela August 30, 2012 at 12:19 pm

Hi Jan,
I’m so glad I was able to help you out of your pepper ‘predicament.’ ;) Sounds like you’re going to be eating really well this weekend.

Eileen Stoecklin August 18, 2012 at 5:09 am

This is awesome! I had no idea what to do with the tons of banana peppers that are growing in my garden, but this is great. I’m off to try this recipe. Thanks a million
Eileen

fatima August 15, 2012 at 4:08 pm

Hi, Just wondering how long do these last in the refrigerator?

Pamela August 15, 2012 at 4:41 pm

Hi Fatima,

I kept them for about a month in the fridge. They taste the best within 2 weeks of making them. Enjoy!

Patricia Nunez July 31, 2012 at 9:36 am

Hi Pamela! I now have turqoise garlic! hahaha it is so much fun! I have not tasted it yet because I made it for my mom. Wanted to thank you for sharing a simple recepie to use the sweet banan peppers we are growing. They suddenly decided to really grow!

Thank you! :)

Patricia Nunez July 30, 2012 at 12:48 pm

Got my answer here: http://www.gourmetgarlicgardens.com/pickle.htm

Discolored Garlic

Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.
-Garlic Can Turn Blue
Raw garlic contains an enzyme that if not inactivated by heating reacts with trace amounts of sulfur in the garlic and copper from water or utensils to form blue copper sulfate. The garlic is still safe to eat.
-Garlic can turn Green
If the garlic was not fully mature or dry, pigments in the garlic may turn green when in the presence of acid. Garlic will also turn green or develop chlorophyll if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 to 80 F to prevent greening, but I’m not yet sure that is true. Green garlic is safe to eat.

Pamela July 30, 2012 at 1:07 pm

Hi Patricia,

Thanks for posting your findings. I’ve never had this happen…so I would have been as shocked as you to see blue garlic in my pickle jar. :) This is part of the fun of cooking. I’m happy to hear you’re enjoying the pickled peppers.

Patricia Nunez July 30, 2012 at 12:39 pm

Hi Pamela!
Everything went well, except my garlic has turned blue! :D I don’t mind eating these pickled peppers if this is OK. We actually think it’s fun, but not sure if it’s safe and why did it happen? Can you please answer these questions for us?
Thank you!
Patricia.

Roberta July 24, 2012 at 12:30 pm

I love this recipe! So easy and I have a garden full of peppers. Love pickled veggies. Thanks

Pamela July 25, 2012 at 4:57 pm

Hi Roberta,

I’m glad to hear you like this recipe. I try to make things as simple (and delicious) as possible. Pickling veggies can be really easy and tasty. There’s no reason to make it complicated. :) Enjoy!

Ginger Abney June 15, 2012 at 8:25 am

I have been looking for a Pina Colada cake receipe and there are dozens of them I have looked at and a couple I have tried. None of them tasted like a Pina Colada cake I had a number of years ago. It was like a sponge cake, and so moist, it felt almost wet to the touch. Of course, this was from a bakery, but there must be a simular receipe somewhere out there. Hope you can find it! Thanks!

Pamela June 15, 2012 at 8:44 pm

Hi Ginger,
Have you seen the recipe I have on here for a pins colada cake? It’s based on banana bread, which is already really moist, but then the added pineapple adds even more moisture to it. It’s not sponge cake, but it has that same kind of density to it. Give it a try and let me know what you think. I’ve got a great sponge cake recipe on here to that could be modified with some pin a cola a type ingredients too.

Joyce Cureton October 26, 2011 at 11:31 am

Is this recipe for a quart jar,worried about the salt.I just have enough peppers for pint.

Pamela October 26, 2011 at 12:24 pm

Hi Joyce

Yes, this makes a quart of peppers.

linda September 27, 2011 at 3:03 pm

good job will let u know how mine turns out thanks

Lynda September 19, 2011 at 11:51 am

Love this recipe! It is so very easy to do, at first I just made one jar to test it out. My hubby loves the peppers on his salad or sandwiches. Since the shelf life is 2 weeks, I make 6 to 8 small jars at a time now. I had a bumper crop of banana peppers this year, so I froze quite a few of them whole and thaw out as I need them. Thanks for an easy delicious recipe!! Got any ideas for grilled peppers in oil (jarred)?

Pamela September 23, 2011 at 10:06 am

Hi Lynda, Check out the Spanish pizza recipe. I used piquillo peppers on it, but you could also use roasted red peppers on it and it would be delicious. http://mymansbelly.com/2011/06/20/not-your-fathers-pizza-spanish-pizza/

Lynda September 23, 2011 at 5:25 pm

The pizza sounds so yummy…I will be making it this coming week. Thanks for sharing!

Karen Kolbinsky September 15, 2011 at 2:57 pm

thanks for posting such an easy recipe for us. I haven’t yet tasted by did enjoy putting together the recipe with a few additions (like onions and a little hot red peppers mixed in) oh..and a bit of sugar because I love the hot and sweet kind of thing. yummy!! can’t wait to taste these tomorrow. I hope my quart jar will work as far as lid being able to make an actual seal without submerging it into boiling water. will let you know how these turn out.

Pamela September 23, 2011 at 10:08 am

Hi Karen, By seal (for this recipe) I just mean that you can close up the jar. These aren’t canned, although you could certainly do that with this recipe. Enjoy!

Corinne August 27, 2011 at 5:06 am

I made these with your recipe. Yum! These were great! I added a few red pepper flakes to spice things up just a touch. Thanks for sharing this recipe!

Pamela August 27, 2011 at 7:32 am

I’m so glad you enjoyed these Corinne. The addition of red pepper flakes sounds really good. That’s one of the things I like about this easy recipe. You can really change it up to match your personal taste. Happy Pickling!

Elaine August 27, 2011 at 2:18 am

Just need some clarification on the directions. Are you supposed to leave them just overnight or 24 hours? Or did you mean that they are to sit out overnight and would then be ready to consume within 24 hours after refrigerating?

Pamela August 27, 2011 at 7:31 am

Hi Elaine,

Sorry for the confusion. Just let them sit out overnight, then put them into the refrigerator. You can start eating them after letting them sit overnight. Enjoy!

Pressure Canner August 11, 2011 at 11:32 am

These sound delicious. My banana peppers are almost ripe enough to pick, think they might be getting pickled. Yumm.

Tres Delicious August 6, 2011 at 5:07 pm

Wow! so uniquely prepared. My sweetheart will definitely bring some of this to our friends.

Vicki Bensinger August 3, 2011 at 1:02 pm

My son loves banana peppers. I will have to surprise them with some homemade pickled ones.

As for your 30s poster – I agree with it. The harder I work in the house the more appealing I am to my husband. Wonder why that is? Maybe it has to do with frying up the bacon and never ever letting him forget he’s a man! Could be but I doubt it.

Marla August 2, 2011 at 7:10 pm

I have never had a banana pepper, bet these would be great on salads.

Pamela August 2, 2011 at 9:08 pm

They’re a bit deceiving…you’d think they were hot, but they’re really nice and sweet. I like them for stuffed peppers too.

Nancy@acommunaltable August 2, 2011 at 4:58 pm

I love pickling things and these peppers are the perfect choice – the pickling liquid is also great in salad dressings!

Pamela August 2, 2011 at 9:09 pm

Ah, that’s a good point. No more dumping that yummy juice out anymore.

lisaiscooking August 2, 2011 at 2:45 pm

I have to admit, I haven’t gotten into canning things either. I do love pickling all kind of vegetables though, and I just keep them for a few weeks in my refrigerator. These sound great for sandwiches. I need to get some peppers and pickle them!

Pamela August 2, 2011 at 9:10 pm

I think one of the main reasons I don’t can is due to my childhood trauma of spending hot and steamy summers having to help my mom can everything from beans to zucchini. It’s just not something I’m into at all.

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