Homemade Pickled Banana Peppers
Homemade pickled banana peppers with a simple two-vinegar brine, mustard seeds, and garlic. A quick small batch recipe ready in 20 minutes — no canning experience needed.
Ingredients
- 1 ½ cups white vinegar
- 1 ½ cups apple cider vinegar
- ¾ cup granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 crushed garlic cloves
- 1 - 1 ½ pounds banana peppers
Instructions
- Cut off top of banana pepper and remove seeds. Cut into ½ inch thick slices.
- Crush garlic and place in bottom of jar.
- Fill the jar with sliced banana peppers.
- Pour white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds into a medium saucepan over medium high heat. Bring to a rolling boil for 1 minute.
- Pour brine over sliced banana peppers to ½ inch from top of jar.
- Place a lid and ring or seal and clips on top of the jar and allow to cool.
- Place in the refrigerator and use as needed.
Notes
torage
These are refrigerator pickles only — not shelf stable. Keep them sealed in the fridge and use within 2 to 3 months. Flavor tip
The peppers get better the longer they sit. Give them at least 24 hours before digging in, but 48 hours is even better. Heat level
Remove all seeds for a milder pickle. Leave a few in if you want a little more kick. Jar size
This full recipe fills two pint jars. You can also use one quart jar, or split into smaller jars — just make sure everything stays fully submerged in the brine. Customize it
Toss in a sliced jalapeño, a pinch of red pepper flakes, or an extra garlic clove to make it your own. First time pickling?
No special canning equipment needed — just a clean mason jar, a saucepan, and a lid. That's it.
These are refrigerator pickles only — not shelf stable. Keep them sealed in the fridge and use within 2 to 3 months. Flavor tip
The peppers get better the longer they sit. Give them at least 24 hours before digging in, but 48 hours is even better. Heat level
Remove all seeds for a milder pickle. Leave a few in if you want a little more kick. Jar size
This full recipe fills two pint jars. You can also use one quart jar, or split into smaller jars — just make sure everything stays fully submerged in the brine. Customize it
Toss in a sliced jalapeño, a pinch of red pepper flakes, or an extra garlic clove to make it your own. First time pickling?
No special canning equipment needed — just a clean mason jar, a saucepan, and a lid. That's it.