Are pickled banana peppers spicy?

Nope. Banana peppers are considered mild and sweet, not hot. Pickling doesn’t add heat but enhances their natural zing. However, if you want more kick, add a sliced jalapeño to the jar.

Can I can them for long-term storage?

Yes. Use a water bath canning method and follow USDA guidelines. Canned pickled banana peppers will last up to a year in a cool, dark place.

Do I need to remove the seeds?

Not necessarily. It’s more about texture and personal preference. A few seeds won’t affect flavor, but removing most can improve the eating experience.

What’s the best vinegar to use?

A mix of distilled white vinegar and apple cider vinegar offers the best balance. The former gives sharpness, the latter adds depth.

Can I add garlic or other vegetables?

Absolutely. Garlic cloves, onions, and even carrots can be added to the jar. Just make sure the added veggies are thinly sliced so they pickle evenly.

Pickled Banana Peppers Recipe – Best Easy Tangy Method 2025

Name: Pickled Banana Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups white vinegar; 2 cups apple cider vinegar; 1 cup white sugar; 1 teaspoon mustard seeds; 1 teaspoon celery seeds; 1 pound banana peppers (tops removed, sliced into rings)

Pickled Banana Peppers

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An easy, tangy, and crisp pickled banana pepper recipe perfect for sandwiches, salads, and more. Made with vinegar, sugar, and spices, it’s a flavorful way to preserve your garden harvest.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 pints
Category: Side Dish
Method: Pickling
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups white vinegar
2 cups apple cider vinegar
1 cup white sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 pound banana peppers (tops removed, sliced into rings)

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Instructions

Wash and slice banana peppers into rings, removing stems and optional seeds.
In a saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds.
Bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
Pack sliced banana peppers into sterilized jars.
Pour hot brine over the peppers, leaving ½ inch of headspace.
Wipe rims, secure lids and rings, and let jars cool at room temperature.
Store jars in the refrigerator or follow water bath canning procedures for shelf stability.
Allow peppers to marinate for at least 1 week before serving.

Notes

Refrigerator pickles last up to 3 months.
For longer shelf life, use a proper water bath canning method.
Remove seeds if desired; they do not affect flavor significantly.
Do not substitute mustard seeds with ground mustard to avoid cloudiness.
Always use clean jars, even for refrigerator storage.

Find it online: https://recipeshots.com/pickled-banana-peppers-recipe/