How to make Pickled Banana Peppers

Pickled banana peppers are a delicious and tangy treat that’s easy to make at home. Since I planted my first vegetable garden four years ago, I’ve been a massive fan of these sweet and zesty peppers. They have just the right amount of kick, making them perfect for pickling. In this post, I’ll share my recipe for creating the perfect pickled banana peppers.

How to Flavor Pickled Banana Peppers

Add herbs, spices, or even a few hot peppers to the brine to flavor your pickled banana peppers. I used fresh dill, a crushed garlic clove, and a couple of Tabasco peppers. The Tabasco peppers added a mild spiciness to the banana peppers, giving them a pleasant heat. The result was a batch of crisp and sweet peppers with a subtle touch of spiciness.

Making Pickled Banana Peppers

To make pickled banana peppers, you’ll need to prepare a brine. This simple process requires nothing more than a bit of patience. A short hibernation in the fridge for a couple of days, and your pickled banana peppers are ready to tickle your taste buds. The best part is adjusting the brine volume according to your jar size.  

For the brine, I added 5% distilled vinegar. I use white vinegar, but you can also use apple cider. Apple cider will change the color of the brine and make it appear cloudy, and your banana peppers will have a slightly fruity taste. I added regular sugar, but feel free to use honey or maple syrup if you prefer the flavor. For the salt, I use pickling salt. You can also use kosher salt, but avoid table salt, as it cannot be substituted in the same ratio.

How Long Should The Peppers Sit in the Brine?

The length of time pickled banana peppers should sit in the brine depends on whether they are sliced or chopped. If sliced or chopped, they can be eaten within 4 hours as they will quickly become pickled. However, if they are whole, they will need more time for the brine to absorb fully. When not chopped or sliced, they should be brined for at least 24 hours, but I recommend letting them sit for a few days before eating them.

Why Do You Need Grape Leaves to Pickle Vegetables?

Grape leaves are often used in pickling to ensure crispness and maintain the submerged position of the vegetables. In my pickling jar, I incorporate grape leaves in my garden. The tannin in grape leaves helps to preserve the crunchiness of pickles. Additionally, grape leaves can help to keep the banana peppers fully immersed in the brine. It’s important to use fresh grape leaves whenever possible. If fresh grape leaves are unavailable, you can use calcium chloride as a substitute to maintain the desired texture of the pickles.

You may want to try my other pickle recipes, such as the Jalapeno Peppers Pickled with Mediterranean Flavors and the Tangy, Citrusy Green Pickled Tomatoes. Additionally, you might be interested in making a hot cinnamon mango habanero hot sauce. These recipes are worth checking out.