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Pickled Banana Peppers

This is the easiest pickled banana peppers recipe ever. You’ll love them because they are crisp, spicy, and can be made fresh in less than an hour!

Prep Time:  20 minutes

Cook Time: 20 minutes

Refrigeration Time:  1 hour – 2 weeks

Yield:  2 1/2 pints



  • 1/2 pound banana pepper, seeded and sliced
  • 2 cups white or apple cider vinegar
  • 2/3 cup white sugar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt


Sterilize 2- 1/2 pint jars.

Bring the vinegar, sugar, mustard seed, celery seed, turmeric and salt to a rolling boil.

Place peppers in the 1/2 pint jars.

**You can place jars in the refrigerator and enjoy after they cool for an hour or let the flavors really meld after a couple week and then enjoy!  But, if you are hauling in a big crop and/or are canning for keeps continue with directions.

Pour on the hot pickling juice and bring the liquid to within ½ inch of the top.

Be sure the edge of the jar has no juice on it.

Place jars in a canner, cover with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints. When the timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Seal jar and allow to sit and macerate for 2 weeks for optimum pickled flavor.