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.

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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.

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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.

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.

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.

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?

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

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

Prep Time:30

Cook Time:15

Total Time:45

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

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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.