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.

sealed jar of banana peppers on red checkered cloth.

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.

ingredients measured out on counter.

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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

This recipe makes 4 pints. If you’d like to double or triple it, you can make adjustments in the recipe card at the bottom of this post.

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.

overhead 2 image collage of lids in pot and jars in canner.

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.

brine in pot.

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.

overhead 2 image collage of jars being filled.

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.

overhead 3 image collage of jars been debubbled, rims wiped, and lids fastened.

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.

jar lifted out of canner and jars cooling on towel.

Step Eight: Serve

Use on sandwiches, in salads, or as a pizza topping.

bowl of banana peppers.

Serving and Storage ideas

If properly sealed and stored in a cool, dark place, these will last up to a year.

These can be added to dishes for extra flavor.

Questions and Troubleshooting

Can I use any pepper for this recipe?

This is a basic pickled pepper brine, and it will work!

I don’t have a water bath canner. Can I use a different method?

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.

My jars didn’t seal! What did I do wrong?

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.

front close up shot of 3 jars of pickled banana peppers.

More Hot Pepper Recipes

Printable Recipe

Pickled Banana Peppers for Canning

A vibrant and tangy condiment perfect for adding a zesty kick to sandwiches and salads. Makes 4 pints.
Print Recipe
front close up shot of one jar with another edge of the jar in the background.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

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

For milder peppers, remove the seeds and membranes before slicing.
For a spicier kick, leave some seeds in.
Nutrition info is for ⅛ of a jar.

Nutrition

Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 441mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 24mg | Calcium: 10mg | Iron: 0.2mg
Servings: 32 servings
Calories: 19kcal
Author: Katie Shaw

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