Zesty Italian Pickled Banana Peppers

Prep Time 15

Cook Time 10

Total Time 25

Course Condiment, Side Dish

Cuisine American, Italian

Servings 6 Pint Jars

Sharp knife and cutting board for slicing those banana pepper rings.
Large Saucepan to heat your pickling liquid.
Tongs or slotted spoon to safely handle hot peppers.
Mason jars with lids (pint-sized) perfect for canning banana pepper rings or for fridge storage.
Canning funnel and jar lifter (optional but helpful for banana pepper canning recipes).
Gloves especially if using hot banana peppers, to avoid spicy hands.

2 pounds fresh banana peppers a mix of sweet banana peppers and hot banana peppers for balance
2 cups white vinegar
1 cup water
3 tablespoons sugar add a little more if you prefer pickled sweet banana peppers
1 tablespoon kosher salt
4 cloves garlic peeled and smashed
2 teaspoons dried oregano
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper flakes optional, but great if you like spicy pickled hot banana peppers
Fresh basil leaves or bay leaves 1 per jar

Wash the banana peppers thoroughly. Slice them into rings about 1/4 inch thick. If you’re doing a mix of sweet and hot banana peppers, separate them as needed depending on your heat preference.

If you’re canning banana peppers, sterilize jars by boiling them in water for 10 minutes. Keep warm until ready to use.

In a large saucepan, combine the vinegar, water, sugar, salt, garlic, oregano, peppercorns, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Fill jars with pepper rings, leaving about 1/2 inch of headspace. Add a basil or bay leaf to each jar for that extra Italian flavor.

Carefully ladle the hot brine into each jar, covering the peppers completely. Remove any air bubbles and seal with lids.

For longer shelf-life, process the jars in a boiling water bath for 10 minutes. Otherwise, let them cool and refrigerate.

Let the pickled banana peppers sit for at least 24 hours before using, though they’re best after a week to allow flavors to meld