Super quick, refrigerator Pickled Banana Peppers add delicious mild-spicy, tangy, lightly sweet flavor and crunchy texture to sandwiches, pizza, salads and for general snacking. This banana pepper recipe is for a small batch and is refrigerator ready!
It’s Time for Pickled Banana Peppers!
Peppers are making a showing at the farmers market so, just like these Pickled Jalapeños, it’s time to pickle banana peppers too! Where I live, in the Pacific Northwest, we’re a little behind in the pepper department due to our cooler climate.
But I always find time to whip up a few batches of pickled peppers in late August or September between apple picking and testing fall recipes.
This Recipe Is
- tangy. mildly spicy. lightly sweet.
- quick to pull together
- crisp
My favorite way to enjoy pickled peppers? On pizza, like this Same Day Sourdough Pizza Crust, or on any pizza for that matter!
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How to Make Quick Pickled Banana Peppers
Banana peppers and Hungarian wax peppers are in the same family and they look similar. Their heat can vary depending on which pepper you choose, but Hungarian wax peppers tend to be the hottest out of the two. This banana pepper recipe can be used with either of these peppers.
Banana peppers are mild with a Scoville range of 0 to 500. In comparison, jalapeno comes in at 2,500-5000 Scoville units. Hungarian was peppers have a huge range of 1,500 to 15,000 Scoville units. But I’ve never had one hotter than a jalapeno. I find they’re usually much milder.
Traci’s Tips
- I’ve been making this recipe for years and have found that canning softens the peppers, so I choose to skip canning and refrigerate the peppers after pickling. This way, the peppers retain their crunch.
- Wearing disposable gloves will help protect hands from the oils that make the peppers hot! The capsaicin can have a lingering burn. Otherwise, wash your hands with hot soapy water after handling the peppers.
- I’ve stored quick Pickled Banana Peppers in the refrigerator for up to three months. They tend to get eaten quickly, so I’m not sure how much longer they’ll keep.
4-Ingredient Quick Pickled Banana Peppers
Servings:7 Cups
Calories:383kcal
Super quick, refrigerator Pickled Banana Peppers add delicious mild-spicy, tangy, lightly sweet flavor and crunchy texture to sandwiches, pizza, salads and for general snacking. This banana pepper recipe is for a small batch and is refrigerator ready!
Ingredients
- 2 pounds (907 grams) Banana or Hungarian Wax Peppers
- 1 1/4 cups (295 grams) Water
- 2 1/4 cups (539 grams) 5% White Distilled Vinegar
- 1 1/4 tablespoons Fine Sea Salt
- 3/4 tablespoons Organic Cane Sugar
Instructions
- Sterilize glass lidded jars. National Center for Home Canning shows the proper way. You'll need 3 pint Mason Jars and 1, one cup jar (1.75L).
- Rinse the peppers under running water. Use latex gloves if desired (to protect from the hot oils) and chop the peppers into rings. Pack the peppers into sterilized jars using a muddler to gently push the peppers down to make room for more.
- Meanwhile, in a medium sauce pot, add the water, vinegar, salt and sugar. Whisk to dissolve the salt and sugar and bring to a boil.
- Once boiling, pour the brine into the pepper filled jars (using a Wide Mouth Funnel helps contain the mess). Use the muddler again to gently pack the peppers down, adding more peppers and brine as needed and leaving at least 1/2" (12mm) head space at the top of the jars.
- Lid the jars and allow to cool to room temperature before storing them in the refrigerator* (see note). I’ve stored this recipe, refrigerated, for up to two months. I’m not sure how much longer they’ll keep. The peppers are ready to eat in about two days.
Notes
*This recipe is for refrigerator-quick Pickled Banana Peppers; however, the USDA recommends canning pickled peppers. For canning instructions, see the USDA recommendations.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 383kcal | Carbohydrates: 58g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 8866mg | Potassium: 2322mg | Fiber: 31g | Sugar: 27g | Vitamin A: 3085IU | Vitamin C: 750.3mg | Calcium: 161mg | Iron: 4.2mg
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Excellent, basic, recipe. Never made these before but we had so many hot banana peppers we had to do something with them. My daughter and I both love pickled hot pepper rings so we decided to give it a go. Tastes just like what we buy at the store but this method gives them a bit more crunch. Love the texture. Thanks for the recipe.
Hi James! Thank you for your note and sending a smile. Sounds like you had quite a banana pepper haul this year! I’m so glad you and your daughter are enjoying the crunch of home pickled BPs!
How would these be if they were left whole, rather than sliced?
Hii Jenna! I’ve not tried this recipe leaving the peppers whole. If you try it, keep us posted!
Have been using this recipe all harvest season this year, and it is by far a family favorite. Thank you for sharing it.
Second season of doing Hot Hungarian peppers because last year was so good. Crunchy tasteful and Easy! Great recipe for first timers.
What can I use if I don’t have sea salt. I have kosher, Himalayan or regular box salt
Hi Lori! You should be able to use kosher in place of fine sea salt, but you’ll need a bit more since the crystal size is larger. How much exactly, I’m not sure.
Made these and used them to make Mississippi pot roast. Yummmmmmmm
Oh myyyy! Thank you for your note, Rebecca!
I grew one Hungarian Hot Wax Pepper plant this year. Previously I have grown Habanero’s. The plant is in a large pot on the back patio. I must have 50 peppers. With this in mind, I am going to make a few jars of these today (August 11) using this recipe….I will keep you posted. I will be selling these on the well known Hungarian Hot Wax Pepper black market ;-) or more likely I will be giving some jars to friends.
Hi Jim! Now doesn’t that sound good! Habanero has SO much flavor, and that you grow your own, even better! Let us know how they turn out :D
Using this recipe now for habanero pepper rings. Banana peppers aren’t hot enough for me and I grow my own habaneros. Looking forward to trying them in two days
Sounds tasty, Darryl! Let us know how it goes!
They turned out absolutely delicious. Best pizza topping ever. Thanks 😁
Hooray! Thank you for your note and star rating, Darryl! Yes to pizza topping (droool!).
I have made these going on 3 years now and they are delicious. Thank you!
Hi Katherine! Hooray! Aren’t they such a treat 🙌🏻 Super happy to hear you’re enjoying the peppers. Thank you for your note!
These are delicious!! I made the last summer and will be making them again this year.
Traci, have you ever water bathed this recipe?
Thanks!!
Hi Sandy! Thank you for your note! I stopped canning them years ago because it made the peppers softer than I prefer. With quick pickling, they retain their structure 🙌🏻 I’m getting about four months out of them .. and I’m thinking they’d last longer.