Super quick, refrigerator Pickled Banana Peppers are a fabulous component to sandwiches, pizza, salads and for general snacking. These pickled peppers are small batch and refrigerator ready!
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Farmers Market Finds
Peppers are making a showing at the farmers market so naturally pickling is on the agenda. The Pacific Northwest is a little behind in the pepper department due to our climate. But I always find time to whip up a few batches of pickled peppers in between apple picking and testing fall recipes.
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 recipe can be used with either of these peppers.
Quick Guide: How to Make Pickled Banana Peppers
Super simple to pull together, these quick pickled banana peppers are crunchy, slightly spicy and add so much flavor to your favorite Greek recipes, pizza, sandwiches and salads. In summary, here’s how to make them (see recipe card for details):
- First, sterilize the jars and lids. The National Center for Home Food Preservation shows us how to sterilize properly.
- Second, throughly rinse the peppers to rid them of any dirt or grit.
- Third, chop the peppers into rings.
- Fourth, bring the pickling brine to a boil.
- Fifth, pack the cut peppers into jars. Use a muddler to gently pack the rings, to make room for more.
- Next, pour the boiling brine over the peppers, packing the peppers in and adding more to fill the jar, leaving about a 1/2″ head space.
- Last, lid the peppers and allow them to cool to room temperature.
Store the peppers in the refrigerator until consumed. They’ll be ready for snacking within a few days.
How Hot are Banana Peppers?
Banana peppers are mild with a Scoville range of 0 to 500. In comparison, jalapeño comes in at 2,500–5,000 Scoville units. Hungarian wax peppers have a huge range of 1,500 to 15,000 Scoville units. But I’ve never had one hotter than a jalapeño. I find they’re usually much milder.
What Do Pickled Banana Peppers Taste Like?
Pickled Banana Peppers have a mild heat (sometimes they can be spicy) but are tangy due to the pickling brine. On their own, they’re tangy and slightly sweet. Quick Pickled Banana Peppers stored in the refrigerator will retain their crunch.
Can Pickled Banana Peppers Be Canned?
Yes, but I no longer can my Pickled Banana Peppers because canning softens the peppers. I prefer crunchy pepper rings. However, USDA recommends canning them (see page 6-24).
Equipment for Pickling
To make pickling easier, I use a few pieces of special equipment. (These are affiliate links).
- Wide Mouth Funnel
- Canning Jars – I like 16oz jars for these peppers
- Four Cup Measuring Glass
A Few Recipe Notes
- This recipe is for refrigerator quick Pickled Banana Peppers. For canning instructions, see USDA recommendations (page 6-24).
- 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.
- Look for firm green, sometimes red banana peppers or Hungarian wax peppers to use in this recipe. Hungarian wax tend have the most heat out of the two.
- 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.
Recipes to Use Quick Pickled Banana Peppers On
- Sourdough Pizza
- Italian Pressed Sandwich
- Greek Pizza
- Black Bean Walnut Burgers
- Smashed Pimento Chickpea Sandwich
- Gluten Free Pizza
- Greek Pita Sandwiches
the recipe
Pickled Banana Peppers
Ingredients
- 2 lb (907g) Banana or Hungarian Wax Peppers
- 1 1/4 C (295g) Water
- 2 1/4 C (539g) White Distilled Vinegar
- 1 1/4 Tbs Fine Sea Salt
- 3/4 Tbs Cane Sugar
Instructions
- Sterilize glass lidded jars. National Center for Home Canning shows the proper way. You'll need 3 pint 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. 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.
