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Super quick, refrigerator Pickled Banana Peppers are a fabulous component to sandwiches, pizza, salads and for general snacking. This banana pepper recipe is for a small batch and is refrigerator ready!
Table of Contents
It’s Time for Pickled Banana Peppers!
Peppers are making a showing at the farmers market so just like these Pickled Jalapeños, it’s time to pickle banana peppers too! 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 banana pepper recipe can be used with either of these peppers.
Quick Guide: How to Make Quick 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, thoroughly 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.
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 Mason jars for these peppers
- Four Cup Measuring Glass
Recipe Tips
- This recipe is for refrigerator quick Pickled Banana Peppers. For canning instructions, see USDA recommendations.
- 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
- 5 Ingredient Sourdough Pizza Crust
- Italian Pressed Sandwich
- Greek Pizza
- Black Bean Walnut Burgers
- Smashed Pimento Chickpea Sandwich
- Gluten Free Pizza
- Greek Pita Sandwiches
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4-Ingredient Quick Pickled Banana Peppers
Prep Time:15 minutes minutes
Cook Time:10 minutes minutes
Total Time:25 minutes minutes
Servings:7 Cups
Calories:383kcal
Author:Traci York
Super quick, refrigerator Pickled Banana Peppers are a tasty addition to sandwiches, pizza, salads and for general snacking. Small batch and refrigerator ready! | This recipe is vegetarian, vegan, and gluten free.
Ingredients
- 2 lb (907g) Banana or Hungarian Wax Peppers
- 1 1/4 C (295g) Water
- 2 1/4 C (539g) 5% 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.
Notes
*This recipe is forrefrigerator-quick Pickled Banana Peppers; however, the USDA recommends canning pickled peppers. For canning instructions, see the USDA recommendations.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 383kcal | Carbohydrates: 58g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 8866mg | Potassium: 2322mg | Fiber: 31g | Sugar: 27g | Vitamin A: 3085IU | Vitamin C: 750.3mg | Calcium: 161mg | Iron: 4.2mg
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Reader Interactions
14 comments
Lori maier
What can I use if I don’t have sea salt. I have kosher, Himalayan or regular box salt
Reply
Traci York
Hi Lori! You should be able to use kosher in place of fine sea salt, but you’ll need a bit more since the crystal size is larger. How much exactly, I’m not sure.
Reply
Rebecca a Grimm
Made these and used them to make Mississippi pot roast. YummmmmmmmReply
Traci York
Oh myyyy! Thank you for your note, Rebecca!
Reply
Jimboagogo
I grew one Hungarian Hot Wax Pepper plant this year. Previously I have grown Habanero’s. The plant is in a large pot on the back patio. I must have 50 peppers. With this in mind, I am going to make a few jars of these today (August 11) using this recipe….I will keep you posted. I will be selling these on the well known Hungarian Hot Wax Pepper black market ;-) or more likely I will be giving some jars to friends.
Reply
Traci York
Hi Jim! Now doesn’t that sound good! Habanero has SO much flavor, and that you grow your own, even better! Let us know how they turn out :D
Reply
Darryl R Reddy
Using this recipe now for habanero pepper rings. Banana peppers aren’t hot enough for me and I grow my own habaneros. Looking forward to trying them in two daysReply
Traci York
Sounds tasty, Darryl! Let us know how it goes!
Reply
Darryl R Reddy
They turned out absolutely delicious. Best pizza topping ever. Thanks 😁Reply
Traci York
Hooray! Thank you for your note and star rating, Darryl! Yes to pizza topping (droool!).
Reply
Katherine
I have made these going on 3 years now and they are delicious. Thank you!
Reply
Traci
Hi Katherine! Hooray! Aren’t they such a treat 🙌🏻 Super happy to hear you’re enjoying the peppers. Thank you for your note!
Reply
Sandy Gore
These are delicious!! I made the last summer and will be making them again this year.
Traci, have you ever water bathed this recipe?
Thanks!!Reply
Traci
Hi Sandy! Thank you for your note! I stopped canning them years ago because it made the peppers softer than I prefer. With quick pickling, they retain their structure 🙌🏻 I’m getting about four months out of them .. and I’m thinking they’d last longer.
Reply
5 from 19 votes (15 ratings without comment)
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