If you’re looking for How to Pickle Banana Peppers, you’ve come to the right place.
It’s easy to preserve your yellow banana peppers, using the tips and easy pickled peppers recipe below.
My family has grown to love banana peppers on our pizza, salads, and even sandwiches.
So while I was picking out plants for my garden, I was excited to see banana peppers. I knew for sure I wanted to plant those.
They’ve been growing wonderfully!
I picked one when it looked to be pretty ripe and took it in the house eager to try it on my salad.
This pepper did not taste anything like the canned banana peppers I love.
I soon found out that I needed to do something to them to get them to taste the way I had expected them to taste.
So I began to look for an easy pickling recipe that a complete beginner could handle.
Pickled Banana Peppers
I successfully accomplished my first pickled peppers canning job!
I’m not sure why but the whole idea of pickling and canning anything seemed like such a task that I thought I would not be able to do successfully.
I had a simple recipe. So easy, it almost seemed too simple.
Pickled Banana Peppers Ingredients
- Banana Peppers
- White vinegar or Apple Cider Vinegar
- Garlic Cloves
- Mustard Seeds
- Black Peppercorns
- Coriander Seeds
Canning Banana Peppers
Before you get started making your homemade pickled peppers, you’ll need to gather your jars and make sure they’re ready to go!
Sterilize canning jars in advance with boiling water or hot steam.
To preserve peppers, also sterilize the lids in boiling water – both the tops of the lid and the rings.
If you don’t plan on storing canned peppers for a long time, you can skip this step.
In this case, store pickled banana peppers in the refrigerator.
How to Make Pickled Banana Peppers
Before starting, gather up all the ingredients needed!
Step 1: Arrange mustard seeds, peppercorns and coriander seeds in jars.
Step 2: Mix water, salt and sugar in a saucepan over medium heat until the salt and sugar crystals dissolve.
When the water boils, pour in the vinegar and after a minute turn off the heat.
Step 3: Fill jars with chopped banana peppers.
Step 4: Peel the garlic from the husk, cut it into slices and arrange in jars.
Step 5: Pour the very hot marinade over the banana peppers, covering the peppers completely.
Step 6: Cover the jars with lids and tighten with rings. Leave on the table until it cools completely, and then put it away for storage in a cool dark place.
I am planning to try this with the abundance of cucumbers I have. Plus I would love to try salsa and tomato sauce too. And I know once my beans start coming I’ll can those too!
I can’t believe I was ever intimidated by canning.
Looking for More Simple Canning Recipes?
Here are some of my favorite recipes for preserving fresh produce or canning, it’s SO EASY too!
- How to Make Fermented Beets – Fermented Beets are similar to a pickled beet, but just use a different method. It’s a fantastic way to serve up red beets for a change.
- How to Make Dill Pickles – This recipe shows you How to Make Dill Pickles at home and preserve all of you garden cucumbers.
- Getting Started Canning: Read this guide all about how to get started with canning today.
- Printable Canning labels: If you are doing any canning of your own this year, make sure to grab these cute canning labels – they are FREE!
Pickled Banana Peppers
- 1 lb banana pepper sliced
- 1 cup white vinegar 5% or apple cider vinegar 5%
- 1 cup of water
- 2 tsp salt
- 3 tsp sugar
- 10-12 garlic cloves
- 3 tsp mustard seeds
- 2 tsp whole black pepper
- 2 tsp coriander seeds
- Arrange mustard seeds, peppercorns and coriander seeds in jars.
- Mix water, salt and sugar in a saucepan. Place over medium heat and stir until the salt and sugar crystals dissolve. When the water boils, pour in the vinegar and after a minute turn off the heat.
- Fill jars with chopped banana peppers. Shake the jars to make the pepper more compact. However, don’t fill the jars too tightly.
- Peel the garlic from the husk, cut it into slices and arrange in jars.
- Pour the very hot marinade over the banana peppers, leaving about an inch of space on top of the jar, but no more. Pieces of pepper should be completely covered with marinade.
- Cover the jars with lids and tighten with rings. Leave on the table until the pepper in the marinade cools completely, and then put it away for storage in a cool dark place.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.