Right now it’s banana pepper season around here, and that means it’s time to make pickled peppers!
These peppers are sweet, tangy, and a bit spicy- plus they’re super easy to whip up. The simple brine can be made in just five minutes and there’s no canning equipment required because the peppers are stored in the fridge. In no time you’ll have the perfect sweet and spicy topping for pizza, sandwiches, wraps, and more. (Honestly, I love to just snack on these alone or on a cracker with a little cream cheese- they’re so tasty.)
I store these peppers in 20-ounce mason jars, but you can also put them in other jars or plastic containers. I use 16 ounces of sliced banana peppers to fill two jars, which could be anywhere from 10-15 banana peppers depending on their size.
If your house is anything like ours, these pickled peppers will be eaten up pretty quickly. So, without further ado, let’s get to the recipe so you can snack on some too!
RECIPE: Sweet and Spicy Pickled Peppers
Ingredients:
- 16 ounces thinly sliced banana peppers
- 2 1/2 cups white sugar
- 2 cups white distilled vinegar
- 1/2 cup white wine vinegar
- 1/2 cup rice wine vinegar
- 1 teaspoon salt
- 2 cloves of garlic (optional– I like to put one clove at the bottom of each 20 oz. jar)
Instructions:
1. Using a mandoline, thinly slice the banana peppers (emphasis on thinly). Place 1 clove of garlic at the bottom of each 20 oz. jar, then lightly pack half of the banana peppers in each jar (about 8 ounces of peppers by weight in each). Place the pepper-packed jars to the side.
2. Time for the super quick and easy brine. Add the white sugar, white distilled vinegar, white wine vinegar, rice wine vinegar, and salt to a medium saucepan. Heat on medium/high heat until the mixture reaches a boil, stirring frequently.
3. Continue to cook the brine on medium/high heat until all of the sugar and salt has dissolved and the brine becomes translucent (approximately 4 minutes).
4. Once the brine is clear, turn off the heat and immediately ladle equal amounts into each of the jars containing your peppers.
5. Allow the peppers to cool on the counter for 1-2 hours before storing in the refrigerator.
Notes from the Happy to Be Here Kitchen:
1. These peppers are NOT preserved/canned and must be stored in the refrigerator. You certainly could can them but we never do. To be honest, they never last more than a week in our fridge.
2. As you can see in the photos above, banana peppers aren’t the only type of peppers we pickle in this brine. On this particular day, we also pickled some sweet red peppers we had picked up from a local farmer’s market. Originally, we used this brine to pickle thinly sliced cucumbers. It works for a lot of peppers/veggies, so feel free to switch up the peppers or mix in some different kinds (like jalapenos for some extra spice).
These red peppers turned out so good- yum! However, they are very sweet, so I would mix them in with the banana peppers if you want a little spice.
Side note- look at how cute these lids are. I love them!
Have you tried these pickled peppers yet?
If you have, let me know how you like them down below! If you’re looking for more recipes, check out the Kitchen page.
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