Sweet and spicy pickled banana peppers are a flavorful condiment that adds a perfect zing to sandwiches, burgers, tacos, and more. With a balance of tangy vinegar, subtle heat, and just the right amount of sweetness, these pickles are easy to make at home and far surpass store-bought versions in freshness and taste. A fantastic way to preserve your summer harvest or enhance your everyday meals, this recipe is a must-have for pickling enthusiasts.

Why You’ll Love This Recipe

• The perfect combination of sweet, tangy, and spicy flavors in every bite
• Easy to prepare and requires no canning equipment
• A great way to preserve banana peppers and enjoy them year-round
• Versatile topping for sandwiches, pizza, nachos, salads, wraps, and more
• Homemade pickles are fresher and more customizable than store-bought
• Keeps well in the refrigerator for weeks
• Adjustable spice level depending on your taste
• Uses common pantry ingredients
• Enhances the flavor of everyday dishes with minimal effort
• Fun and rewarding DIY project with delicious results

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh banana peppers, sliced into rings

• White vinegar

• Water

• Granulated sugar

• Kosher salt or pickling salt

• Garlic cloves, peeled and lightly crushed

• Whole black peppercorns

• Mustard seeds (optional)

• Red pepper flakes (for added heat, optional)

directions

1. Prepare the brine: In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and set aside.

2. Sterilize the jars: Clean glass jars and lids thoroughly. You may briefly submerge them in boiling water or run them through a dishwasher cycle.

3. Pack the jars: Fill each jar with sliced banana peppers, garlic cloves, and your desired amount of black peppercorns, mustard seeds, and red pepper flakes.

4. Add the brine: Carefully pour the hot brine over the peppers, covering them completely. Leave about ½ inch of headspace at the top.

5. Seal and cool: Wipe jar rims clean, seal with lids, and let the jars cool to room temperature.

6. Refrigerate and wait: Store the jars in the refrigerator. Let the peppers pickle for at least 24 hours before enjoying. Flavor improves after several days.

Servings and timing

• Servings: Fills approximately 2 pint-sized jars

• Prep time: 15 minutes

• Cook time: 5 minutes

• Total time: 20 minutes (plus 24 hours for pickling)

Variations

• Sweeter pickles: Add more sugar for a milder, sweeter version

• Extra spicy: Add sliced jalapeños or a whole dried chili to the jar

• Garlic-heavy: Use additional garlic cloves for a more pungent flavor

• Tangy with a twist: Use apple cider vinegar instead of white vinegar

• Crunchy mix: Add carrots or onions for a colorful pickle medley

• Herbed version: Include dill, oregano, or bay leaf in the jar for herbaceous notes

• Smoky flavor: Add a small pinch of smoked paprika to the brine

• Low-sodium: Reduce the salt slightly, but ensure enough for preservation

• Canning option: Process jars in a hot water bath for long-term shelf storage

• Zero waste: Use leftover brine to pickle more vegetables like cucumbers or radishes

storage/reheating

• Refrigeration: Store jars in the refrigerator for up to 2 months

• No reheating necessary: These are refrigerator pickles and are always served cold

• Canned option: If water-bath canned, store in a cool, dark place for up to 1 year

• Reuse tip: Leftover brine can be used in salad dressings or marinades

FAQs

Do I have to refrigerate the jars?

Yes, unless you use a proper water-bath canning method. These are refrigerator pickles.

How long before they are ready to eat?

They are best after 24–48 hours but continue to develop flavor over time.

Can I adjust the sweetness level?

Absolutely. Add or reduce sugar according to your taste preference.

Are these very spicy?

They are mildly spicy with the optional addition of red pepper flakes. Adjust the amount for more or less heat.

Can I use other types of peppers?

Yes, this brine works well for jalapeños, serranos, or bell peppers.

How long will the pickled peppers last?

Stored properly in the fridge, they can last up to 2 months.

Will the peppers stay crunchy?

They will be slightly tender but retain a pleasant crunch if not overcooked and stored correctly.

What type of vinegar is best?

White distilled vinegar gives a clean flavor, but apple cider vinegar can be used for a tangier profile.

Can I reuse the pickling brine?

It’s safe for a second small batch, but discard after that as it loses acidity and strength.

What dishes pair best with these pickled peppers?

Use them on sandwiches, nachos, hot dogs, tacos, salads, grain bowls, or cheese boards.

Conclusion

Sweet and spicy pickled banana peppers are a quick, flavorful addition to your kitchen that brings brightness and zip to any meal. With their crisp texture and balanced flavor, they’re easy to prepare and even easier to enjoy. Whether you’re topping a sandwich, mixing into salads, or simply snacking, these pickled peppers will elevate your dishes with a homemade touch that never disappoints.