There’s something wildly satisfying about opening a jar of tangy, crisp Italian pickled banana peppers and adding them to sandwiches, pizzas, or even just snacking on them straight. If you’ve ever wondered what to do with banana peppers once your garden explodes with them, this homemade pickled banana peppers recipe is the answer. With the perfect balance of sweet, spicy, and vinegary goodness, this small-batch recipe fits right into the world of easy pickling recipes—delivering big flavor with minimal effort.
Zesty Italian Pickled Banana Peppers
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Condiment, Side Dish
Cuisine American, Italian
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
Prepare the peppers
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.
Sterilize your jars
If you’re canning banana peppers, sterilize jars by boiling them in water for 10 minutes. Keep warm until ready to use.
Make the brine
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.
Pack the jars
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.
Add the brine
Carefully ladle the hot brine into each jar, covering the peppers completely. Remove any air bubbles and seal with lids.
Canning (optional)
For longer shelf-life, process the jars in a boiling water bath for 10 minutes. Otherwise, let them cool and refrigerate.
Wait it out
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
Pairings in Detail
Italian pickled banana peppers are incredibly versatile. Toss them on a grilled Italian sausage sandwich, layer them into homemade pizza, or serve alongside a charcuterie board with sharp cheeses and olives. They also bring zing to easy dinner recipes like roasted chicken or pasta salads. And if you're into recipes with banana peppers, try mixing them into tuna salad or serving them over nachos for a briny kick.
FAQs
1. What type of banana peppers should I use?
For a balanced flavor, use a mix of sweet banana peppers and a few hot banana peppers. If you’re heat-averse, stick with all sweet. Want some fire? Go full-on with pickled hot banana peppers.
2. Can I make this recipe if I’m not into canning?
Absolutely! This doubles as a quick pickled banana peppers recipe. Just skip the water bath and refrigerate after sealing. They’ll last about 2–3 months in the fridge.
3. How long should I wait before eating them?
They’ll taste fine after 24 hours but really shine after a week of marinating in the brine.
4. Can I adjust the sweetness or heat?
Totally. Add more sugar for a pickled sweet banana peppers vibe or crank up the red pepper flakes if you’re into hot banana pepper recipes.
5. Is this recipe safe for long-term storage?
Yes, if you follow proper canning banana peppers techniques like sterilizing jars and using a water bath. That’s what makes them great canned banana peppers to enjoy all year round.
