Easy Pickled Banana Peppers Recipe

We had a prolific banana pepper yield this summer. So it’s time to make pickled peppers!

With several pounds of peppers I ended up with about 6 jars of pickled peppers. It takes half a pound of peppers to make one jar! I chose to pickle instead of ferment because pickling keeps the peppers crisp while enhancing the flavor.

This is one of the easiest recipes you will ever do. And that’s not the best part.

Pickled Banana Pepper Rings Recipe

This simple recipe lets you adjust for the heat you want. I created the recipe to fill a pint size jar. I think this is the perfect size to store in the refrigerator as well as give as gifts.

Ingredients

• ½ pound banana peppers
• ⅓ cup Water
• ⅓ cup Vinegar
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• Optional: 1 or 2 jalapeno or hotter peppers

Equipment

• 1 reCAP Mason Jars Flip Cap
• 16 oz. Regular Mouth Mason Jar
• Wooden Tamper or Muddler
• Food safe gloves

Directions

1. Put salt and turmeric in a measuring cup and dissolve with ⅓ cup hot water. Add ⅓ cup vinegar (white preferred) and set aside.
2. Cut peppers into rings and pack tight into a pint Mason jar. Use a tamper and fill to the shoulder.
3. For more heat keep the pith (the inner wall of the pepper is what gives the pepper its heat) and cut a hot pepper in half and add to the jar.
4. Pour water/vinegar mix into the jar of peppers and fill to the top.
5. Cap it with reCAP and refrigerate. The pickled peppers will take a week to reach optimal flavor and will last for months.

Garnish with Banana Peppers

• Pizzas
• Sandwiches
• Greek salads
• Appetizers
• Relishes
• Salsas
• Bloody Mary’s

Banana Peppers: A Favorite Garden Food

The banana pepper is also known as the yellow wax pepper or banana chili. They are usually bright yellow, but I often see them green, red, or orange as they ripen. The big ones are good to stuff and I like to mix them in with stuffed green peppers. The best way to use up a big crop is to cut into rings and pickle. Its flavor is mild to low heat (0–500 Scoville units) but the heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.

The long shape and yellow color look similar to a banana, hence the name. Pepperoncini are not banana peppers. A Hungarian wax pepper is a hot banana pepper.