I’ve been making pickles for 2 summers now, but this summer I wanted to try pickling something new. So since both of my parents love adding pickled banana peppers to salads and sandwiches and we grew peppers in our garden, I thought I would give them a try. And it worked! :)
All I did was switch up the pickle recipe I have been using and removed a few ingredients. Also, for this recipe I only made two jars, so it’s half of the regular pickle recipe I use. This recipe can be doubled or cut in half easily, depending on how many peppers you have.
In our garden this summer we grew sweet banana peppers and hot banana peppers, so I made a separate jar for each. I just made sure to be extra careful when cutting them (I cut the sweet ones first) and when labeling the jars.
Homemade Pickled Banana Peppers
- 2 cups water
- 1 cup white vinegar
- 3 teaspoons salt
- 20 to 30 sweet or hot banana peppers
1. Prep peppers: clean, cut off both end, remove seeds, and slice into rings. Place peppers into jars. Measure out the other ingredients.
2. Bring the water to a boil. When the water is boiling, add vinegar and salt. Bring the mixture back to a boil and stir until the salt dissolves. Take the mixture off the heat.
3. With a ladle, divide the mixture among the jars. Let cool.
4. When cool, place on the lids and refrigerate. These will last 3 months in the fridge.
(This recipe is for 2 jars, but can be doubled or cut in half easily)
I hope you enjoyed this recipe post! Let me know in the comments if you prefer sweet or hot banana peppers and feel free to leave any questions! Subscribe for most posts like this. :)