Pickled Banana Peppers

A mason jar with pickled banana peppers.

Print Recipe

4.74 from 42 votes

Easy way to make pickled banana peppers at home.

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: American

Servings:

Calories: 57kcal

Author: Kristie Sawicki

Ingredients

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

Instructions

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.

Video

Notes

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.