Homemade pickled banana peppers take about 15 minutes of work and beat anything in a jar. No preservatives, a fraction of the price, and you control the heat. Mine get a kick from serranos and a warm golden color from turmeric and cumin.
Why this works
- A 1:1 vinegar-to-water brine is tangy but not harsh.
- Just dissolving the sugar (a quick boil, then down to a simmer) keeps the brine bright.
- Two days in the fridge lets the flavors soak all the way through.
My tips
- Let the brine cool slightly before pouring, so the peppers stay crisp.
- Pack the jars snug; loose rings float and pickle unevenly.
- Serranos bring the heat. Use fewer for mild, more for hot.
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The story behind it
Once you start making a lot of recipes yourself, one realizes that I can do that myself – #DIY.
Jump to RecipeThe two main benefits I would say is that you make a much healthier version than you find in the store. Meaning you are not adding any preservatives. The second benefit is that you save money. So many of the pre-made items we buy in the store are a lot more expensive. We are paying for the labor and packaging, not the ingredients. A few examples of other easy DIY money saving recipes I have made include:
I love adding banana peppers to my sandwiches. It adds a little spice but it really adds flavor. Many have the assumption that peppers are hot. There is so much variation. The heat of pepper is measured on what is known as the SCOVILLE SCALE. It is named for the man who invented it. The scale measures the heat and pungency of a pepper. One other insight I can share is that one can really moderate the heat of peppers by cooking them. When they are sautéed as part of your recipe, the sweetness is brought out in most peppers.
My banana peppers were a little hotter than I expected. The banana peppers can vary in terms of heat. I also added serranos and they may have put these over the top. I added sweet peppers to my pepper mix to give a pop of color. These are so simple to make. It takes more time to cut the peppers than it does to assemble the recipe. So the next time you walk down your grocery aisle and reach for a jar of banana rings, consider that you can make them yourselves.
The cast of characters.
The pickling of the banana peppers.
The DIY spicy banana peppers plated.
Make ahead & storage
- These are refrigerator pickles, not canned for the shelf. Keep them in the fridge and use within about a month for the best crunch.
Variations
- Add sliced garlic and a bay leaf to each jar.
- Swap the serranos for jalapeños for gentler heat.
- Use the same brine for red onions or carrots.
Questions people ask
How long do they need before eating?
At least 2 days in the fridge.
Do I need to can them?
No. This is a fridge recipe. Keep them refrigerated.
Why did mine go soft?
The brine was too hot when poured, or they’ve been in the jar a long time.
You might also like: Spicy Garlic Pickles · Pickle Relish Tuna Salad: A Flavorful Dish on a Classic · Ultimate Turkey & Salami Melt
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Spicy Banana Peppers
Ingredients
- 6 Whole Banana peppers, cut in rings
- 4 Whole Serranos, cut in rings
- 6 Whole Sweet peppers, cut in rings
- 1 1/2 Cups White Vinegar
- 1 1/2 Cups Water
- 1/2 Cup Sugar
- 2 Tsp Turmeric
- 2 Tsp Cumin
- 1 Tbsp Black peppercorns
Instructions
- Begin by adding the liquids and spices to a pot. Bring to a boil and quickly reduce to a simmer just dissolving the sugar. Let cool slightly.Add all of your peppers to mason jars. Pour in the liquid and seal the jars well. Put in the fridge for at least 2 days. Pull them out when you are ready to eat them. Serve and enjoy!
Responses
comments – I answer every one.
I’m looking for a banana pepper like you get on pizzas. Not sweet
These had a good kick to them. You could always try jalapeno or serranos and those would pack and even bigger punch!
Can you reuse the solution from the 1st time you pads the peppers?
I am actually not sure on that question. I would say if you ate the first batch pretty quickly, then the solution should still have some juice left. If it has been too long, I think the solution would be to weak. If you try it, let me know if it works.