Pickled banana peppers are a delicious way to store your garden harvest. Briny and full of flavor, these pepperoncini are a perfect topping for pizza, subs, and salads.
My garden is in full swing right now.
Not only do I have an abundance of tomatoes and zucchini, but I am also up to my ears in peppers.
We have so many bell peppers, jalapenos, and banana peppers that we just can’t eat them fast enough.
So instead of trying to use them all up, I find ways to make them last just a bit longer like these pickled banana peppers.
I am in no way a canning expert, and this recipe hasn’t been tested for official canning or long term storage.
But, these brined, pickled pepper rings in the fridge will last for a whole month in the fridge, giving us extra time to use and enjoy them.
Ingredients
To make these, you’ll need:
- Banana peppers– Washed and sliced.
- Garlic cloves– Peeled and crushed
- Vinegar– Distilled
- Water
- Salt- I recommend kosher salt for this
- Sugar– Granulated white sugar
How to Make
These pickled banana peppers are so easy to make!
To do it, add the vinegar, water, salt, and sugar to a pot on the stove and whisk it all together.
Bring the liquid mixture to a boil, whisking constantly until the sugar and salt dissolve.
At this point, remove the pot from the heat and let the the liquid cool completely.
Once the liquid is cool, add the garlic to a clean, pint sized mason jar (affiliate).
Then fill the jar up with the sliced banana peppers and spoon or pour the cooled liquid over the pepper rings to fill the jar.
Once the jar is full, secure the lid on the jar.
Refrigerate for between 24 and 48 hours before using.
Enjoy!
How to Use Pickled Banana Peppers
You can do so many things with these pickled peppers.
Our favorite uses for them are:
- as a pizza topping
- adding them to subs and grinder salad
- making an Olive Garden style Italian salad
- even adding them to pasta dishes
How long will pickled banana peppers keep?
I haven’t adapted this recipe for long term storage, but I’ve kept them in a mason jar in my fridge for up to a month.
I’m absolutely sure it could be adapted for shelf stable storage, but I am not an experienced canner and don’t feel confident or safe speculating on the how-to’s.
What are pickled banana peppers called?
Sometimes people called pickled banana peppers pepperoncini though pepperoncini are slightly different, but very similar things.
Do I Need To Peel The Skins Off My Peppers?
You do not! And it’s one of the great things that makes these pickled pepper rings so easy to make.
Leave the skin on, just thinly slice them and prepare the recipe as instructed.
Can I Use Pre-Peeled Garlic For Pickling?
While I’ve heard of people using it without issue before, in my experience it’s just not worth it.
Pre-peeled garlic cloves you buy in the produce section have been treated so that they stay fresh after their casings are removed.
Whatever additives are used to preserve the freshness can also cause the cloves to have a reaction to the brine. This results in an odd color and off taste that I don’t find appealing.
While I love a good shortcut for any recipe, this is one where fresh is truly best.
Tips and Tricks
- I don’t separate the seeds when cutting my peppers, but discard them if you want completely mild pepper rings.
- For hot pepper rings, use a hot variety of banana peppers.
- If you prefer a softer pickled pepper, don’t cool the liquid before pouring it over the jarred peppers.
- Beyond making sure your glasses and lids are clean, you don’t need to sterilize them since this isn’t a traditional canning recipe.
- Want to quick pickle other things? We’ve also used this recipe on cucumbers, green beans, and red onions.
Other Pickled Recipes
These easy pickled banana pepper rings are an easy way to use up a lot of banana peppers. Make it and enjoy!
Looking for other pickled recipes? Try these:
If you’ve tried these EASY PICKLED BANANA PEPPERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Pickled Banana Pepper Rings
Ingredients
- 1 lb banana peppers washed & sliced (about 10-12 cups)
- 2 garlic cloves peeled & crushed - 2 per jar, if using more than one jar
- 3 cups distilled vinegar
- 2 cups water
- 2 tbsp kosher salt
- 1 tbsp sugar
Instructions
- To a pot on the stove add the vinegar, water, salt & sugar. Whisk together to combine.
- Bring the liquid to a boil, whisking constantly until the salt & sugar dissolve.
- Remove the pot from heat, and allow the liquid to cool completely.
- Add two cloves of garlic to a clean pint sized mason jar, 4 to a quart jar. Fill the jar up with the sliced banana peppers. Repeat as needed, depending on the size of your jars.
- Spoon or pour the cooled liquid over the pepper rings. Fill the jar or jars. Secure the lid.
- Refrigerate for at least 24 hours, but up to 48 before using.
Notes
- I don't separate the seeds when cutting my peppers, but discard them if you want completely mild pepper rings.
- For hot pepper rings, use a hot variety of banana peppers.
- If you prefer a softer pickled pepper, don't cool the liquid before pouring it over the jarred peppers.
- Beyond making sure your glasses and lids are clean, you don't need to sterilize them since this isn't a traditional canning recipe.
- Want to quick pickle other things? We've also used this recipe on cucumbers, green beans, and red onions.
Nutrition
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