Pickled Banana Peppers

Pickled Banana Peppers are the perfect topping for sandwiches, pizzas, salads, tacos, etc….and they’re really easy to make!

Pickled Banana Peppers

I love a good sandwich.  You know, the kind made with fresh homemade bread and loaded with meats and all sorts of toppings.  The kind that is almost too hard to eat because of all the goodness that is loaded onto it.  My mouth is watering just thinking about it!  I love to bake bread, so I’m usually set in that category.  (Check out these posts for Homemade White Sandwich Bread and French Herb Bread.)  Now I just need some tasty toppings for that bread!

I’ve always been a fan of pickled banana peppers, so a few years ago, my wife and I  decided to start planting banana peppers in our garden.  Who knew banana peppers grew so well in upstate New York?  We always have a bounty of banana peppers in our garden, and it didn’t take long before we started pickling our own!  

If you love banana peppers, but haven’t tried pickling them yet, then you have to give it a shot.  Don’t let the “pickled” title scare you...these Pickled Banana Peppers are incredibly easy, and they are the perfect topping for so many different dishes, including sandwiches, salads, tacos, etc, etc.

Pickled Banana Peppers

Pickled Banana Peppers

A good sandwich is only as good as its toppings! A batch of these Pickled Banana Peppers is the perfect topping for sandwiches, salads, etc.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 1 day
Total Time: 1 day 20 minutes
Servings: 64 servings
Calories: 4kcal

Ingredients

  • 4 cups banana peppers about 10-12 peppers
  • 4 cloves garlic sliced in half
  • 2 tsp black peppercorns
  • 1 tsp dried red pepper flakes
  • ½ Tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1.5 cups water
  • 1.5 cups white vinegar
  • 1 Tbsp pickling or kosher salt

Instructions

  • Wash the peppers, then cut off the tops and slice them into 1/2”-3/4” rings. Remove some of the seeds and discard.
  • Put peppers, garlic, peppercorns, red pepper flakes, sugar, and mustard seeds, in a quart-sized glass jar with an air-tight lid. Set aside.
  • Place water, vinegar, and salt in a medium saucepot and bring to a boil.
  • Pour the hot liquid into the jar with the peppers.
  • Stir gently and allow to cool before putting top on jar. Let jar sit at room temperature for about 24 hours.
  • Drain off any additional liquid at the top of the jar until the peppers are just barely covered.
  • Store refrigerated for 2-3 weeks before eating.

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2 Comments

    1. Thanks, Mrs. Ninj! I’ve always got a jar of these bad boys hanging out in my fridge. Leftover turkey sandwiches with pickled banana peppers? It could happen!

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