Homemade Pickled Banana Peppers (Canning Recipe)
I started making these out of pure stubbornness. The store-bought ones were either too mushy or too expensive, and I was tired of settling. Now I plant a short row of banana peppers every year just to make this recipe. We go through a jar every few weeks, mostly as a sandwich topping.

Here’s what nobody tells you about canning banana peppers: the biggest mistake I made my first time was being too gentle with the packing. I was all worried about bruising them, but turns out you need to stuff those jars full or you’ll end up with half-empty containers. Now I pack them tight, leave some seeds for heat, and always, ALWAYS, wait two weeks before opening. Remember, waterbath canning is just making a recipe and boiling it in jars. Don’t be overwhelmed.
Ingredients and Tools You’ll Need
For milder peppers, remove the seeds and membranes before slicing. For a spicier kick, leave some seeds in.

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Equipment
- Water Bath Canner
- 4 pint-sized canning jars with lids and rings
- Jar lifter
- Canning funnel
- Bubble remover/headspace tool or a non-metallic spatula
Ingredients
- 2 pounds banana peppers, sliced into rings
- 4 cups white vinegar, 5% acidity
- 1 cup water
- 2 tablespoons canning salt (or pickling salt)
- 2 tablespoons sugar
- 4 cloves garlic peeled
- 4 teaspoons mustard seeds
- 2 teaspoons celery seeds
How to Make Pickled Banana Peppers
Step One: Prepare Jars
Wash the jars with hot, soapy water. Then, add them to a waterbath canner. Fill the canner with water until the jars are fully submerged. Place over medium heat and cover. Add the rings and lids to a saucepan with water placed over medium-low heat and allow to simmer.

Step Two: Slice Peppers
Wash the banana peppers and slice them into rings. Discard the stems and seeds according to your preference for heat.
Step Three: Make Brine
Combine vinegar, water, canning salt, and sugar in a large pot. Bring to a boil, stirring to dissolve the salt and sugar.

Step Four: Pack The Jars
Place 1 clove of garlic, 1 teaspoon of mustard seeds, and ½ teaspoon of celery seeds into each hot jar. Pack the sliced banana peppers tightly into the jars, leaving ½ inches of headspace.

Step Five: Fill Jars With Brine
Ladle the hot brine over the peppers, maintaining a ½ inch headspace. Remove air bubbles with a bubble remover or spatula. Wipe the jar rims with a clean, moist towel. Place the lids and rings on top and tighten the rings until they are fingertip-tight.

Step Six: Process Jars
Transfer the jars to a waterbath canner. Make sure the jars are fully submerged with 1-2 inches of water over the jars. Bring the canner to a boil and process for 10 minutes.
Step Seven: Cool
Remove the jars from the canner and let them cool on a towel or cooling rack for 24 hours without moving them. Check the seals, label them, and store them in a cool, dark place for up to a year.

Step Eight: Serve
Use on sandwiches, in salads, or as a pizza topping.

Serving and Storage ideas
These can be added to dishes for extra flavor.
- Add them to burgers or hot dogs.
- Try them in a grilled cheese!
- Add them to sub sandwiches.
- Toss them in salads
- Add them to homemade pizza.
- Serve with an antipasto platter.
Questions and Troubleshooting
This is a basic pickled pepper brine, and it will work!
Water bath canning is the safest method for preserving these peppers long-term. While you could technically make refrigerator pickles with this recipe (they’ll last a few weeks in the fridge), I wouldn’t recommend skipping the canning process if you want them to last for months.
Don’t worry, it happens! There are a few reasons why jars might not seal properly. Make sure your jars and lids are clean and free of any cracks or chips. Also, double-check that you wiped the jar rims clean before putting on the lids and tightened the rings fingertip tight. Sometimes, even with perfect technique, a jar doesn’t cooperate. If you have jars that didn’t seal, store them in the refrigerator and use them within a few weeks.

More Hot Pepper Recipes
- Try my pickled jalapeños slices if you want a much spicier kick!
- For those who think the hotter the better, this habanero hot sauce packs a punch.
- Spicy jalapeño relish can be used anywhere you use classic relish.
- Candied jalapeños, aka cowboy candy, are great on nachos.
Printable Recipe
Pickled Banana Peppers for Canning

Equipment
- 4 pint-sized canning jars with lids and rings
- Jar lifter
- Canning funnel
- Bubble remover/headspace tool or a non-metallic spatula
Ingredients
- 2 pounds banana peppers sliced into rings
- 4 cups white vinegar 5% acidity
- 1 cup water
- 2 tablespoons canning salt (or pickling salt)
- 2 tablespoons sugar
- 4 cloves garlic peeled
- 4 teaspoons mustard seeds
- 2 teaspoons celery seeds
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Instructions
- Prepare jars. Wash the jars with hot, soapy water. Then, add them to a waterbath canner. Fill the canner with water until the jars are fully submerged. Place over medium heat and cover. Add the rings and lids to a saucepan with water placed over medium-low heat and allow to simmer.
- Slice peppers. Wash the banana peppers and slice them into rings. Discard the stems and seeds according to your preference for heat.
- Make brine. Combine vinegar, water, canning salt, and sugar in a large pot. Bring to a boil, stirring to dissolve the salt and sugar.
- Pack the jars. Place 1 clove of garlic, 1 teaspoon of mustard seeds, and ½ teaspoon of celery seeds into each hot jar. Pack the sliced banana peppers tightly into the jars, leaving ½ inches of headspace.
- Fill jars with brine. Ladle the hot brine over the peppers, maintaining a ½ inch headspace. Remove air bubbles with a bubble remover or spatula. Wipe the jar rims with a clean moist towel. Place the lids and rings on top and tighten the rings until they are fingertip-tight.
- Process jars. Transfer the jars to waterbath canner. Make sure the jars are fully submerged with 1-2 inches of water over the jars. Bring the canner to a boil and process for 10 minutes.
- Cool. Remove the jars from the canner and let them cool on a towel or cooling rack for 24 hours without moving them. Check the seals, label them, and store them in a cool, dark place for up to a year.
- Serve. Enjoy your canned banana peppers on sandwiches, in salads, or as a tangy addition to your favorite dishes.
Notes
Nutrition
Did You Make This?
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