Quick Pickled Banana Peppers

These Banana Peppers are tangy and tasty on pizza, salads and more!



My garden is finally producing vegetables. Hoorah! I have lots of tomatoes, jalapeños, cayennes, and of course banana peppers. I didn’t have enough to invest in a water bath canner, but too many to just eat, so I decided to pickle them! This recipe is quick and easy for a small batch (definitely not for a peck of pickled peppers). Perfect for the gardener that doesn’t have time to invest in canning, but still wants to enjoy their veggies.


Quick Pickled Banana Peppers

Prep Time: 5 mins

Cook Time: 10 mins
Cool Time: 2 hours
Total Time: 2 hours 15 mins

Servings: 1 Jar


  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1-2 tsp mustard seed
  • 6-8 oz banana peppers (6-10 peppers depending on size)


  1. Take out the seeds inside the banana pepper and slice the pepper into rings
  2. Put the sliced, raw banana peppers into a mason jar
  3. Bring the vinegars, sugar and mustard seed to a roiling boil
  4. Pour the brine over the peppers completely, but leave about 1/2 inch at top free
  5. Put lid and ring on tight and let sit to cool for roughly 1-2 hours
  6. Store in fridge*

I suggest leaving these in the fridge for about a week to marinate before opening back up and snacking, however, I’m sure they would be fine with only a few days!

*These MUST be stored in the fridge once cool since they have not gone through proper guidelines for canning.

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