Learn how to pickle banana peppers with ease! The perfect additional pop of flavor for all kinds of bowls, salads, and more.Jump to Recipe
Pickled Banana Peppers have always been one of my favorite ways to add a pop of flavor to any dish. They’re perfect on a variety of bowls, salads, or other dishes. This particular (barely a recipe) recipe was inspire by the absolute overabundance of banana peppers in our garden. Let’s be honest, without a quick pickling, these little peps don’t taste like a whole lot. Pickling them lends a vibrancy and bite that I just can’t get enough of.
Ingredients for Pickled Banana Peppers
Banana Peppers: Generally, you can find these mild peppers in the produce section of your grocery store if you don’t grow them yourself. Honestly, you could pickle any pepper you want here. It’ll work. Just be sure to wear gloves and avoid touching your eyes if you’re using a spicy variety.
White Vinegar: You could definitely use something like apple cider vinegar in its place if desired, but I prefer the white vinegar.
Water: To balance the acid of the vinegar.
Salt: To bring out optimum flavor in our peppers.
Garlic: Totally optional, but it takes the flavor to the next level.
I know, I know. What on earth can you do with these peppers? Don’t you worry, I’m a good idea machine.
- Pizza: One of my favorite options. It’s especially perfect with spinach and grilled chicken.
- Taco Situations: I’m thinking classic tacos, bowls, salads, etc. It’s a perfect pair with any southwest-inspired dish.
- Salads: Any salad, really, but especially Italian-inspired salads.
More Delicious Veggies
- Easy Pickled Onions (with options!)
- Heirloom Pico de Gallo
- Actually Delicious Cucumber Tomato Salad
- Garlicky Brown Butter Sugar Snap Peas
- Easy Baked Za’atar Fries (4 Ingredients!)
Easy Pickled Banana Peppers
- mason jars with lids (or similar airtight glass container)
- Medium Saucepan
- 1 pound banana peppers sliced into rounds
- 1 cup distilled white vinegar
- 1 cup water
- ½ tsp sea salt
- 2 cloves garlic peeled and minced (optional)
- Add water, vinegar, and salt to a medium saucepan over medium heat. Bring to a gentle boil.
- Pack the banana pepper slices and optional garlic into two 16-oz Mason jars or other similar glass containers.
- Pour gently boiled vinegar mixture over peppers. Immediately screw the lids tightly onto the jars, and bring to room temperature. Once completely cooled, you can either serve or stick in the fridge to enjoy later!
Photography by Hope Agresti