Canning Banana Peppers at Home (So Easy, So Good)

Just the right balance of tangy, sweet, and spicy. These pickled banana peppers are a simple water bath canning recipe that even beginners can handle. And once you taste them on a sandwich, burger, or salad, you’ll see why I make them every single summer.

Skip to the Recipe Save to Pinterest

sealed jar of banana peppers on red checkered cloth.

These have the perfect balance of sweet and spicy and liven up almost anything I put them on. I chop them up and toss them on salads, pizzas, and even grilled cheese (don’t knock it ’til you’ve tried it!).

Ingredients and Tools You’ll Need

For milder peppers, remove the seeds and membranes before slicing. For a spicier kick, leave some seeds in.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

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

If you’d like to double or triple this recipe, 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.

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

Enjoy your canned banana peppers on sandwiches, in salads, or as a tangy addition to your favorite dishes.

Storing & How to Use Pickled Banana Peppers

If properly sealed and stored in a cool, dark place, your canned banana peppers should last up to a year. However, for the best flavor and quality, it’s best to enjoy them within six months.

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

Can I use any pepper for this recipe?

While this recipe is specifically for banana peppers, you can experiment with other types! Remember that different peppers have different heat levels and textures, so your results might vary.

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

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.