Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer. Pickling is easy, and while there are various seasonings and ingredients you can add to your pickled peppers, I have a few preferred ingredients, though the recipe is easily adaptable. It’s a mild, medium-sized chili pepper with a tangy, slightly sweet taste, much milder than your typical jalapeno pepper. They’re similar to Hungarian Wax Peppers. They’re awesome for every day cooking, but especially for pickling, making them quite popular. Let’s talk about how to make pickled banana peppers, shall we? It’s super simple! The heat from the hot pepper will permeate your brine and will add heat to the overall mixture. I’ve made this with a habanero pepper added in and the whole batch had a nice heat level. To preserve them for longer, process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation, according to USDA guidelines). Cool, then store in a cool, dark place. Processed peppers can last 2 years or more, though once opened, they should be refrigerated. Learn more about How to Pickle Chili Peppers, including more detailed information on processing and jarring for longer term storage. That’s it, my friends! That’s how you make easy pickled banana peppers. It’s such an easy recipe, right? Crazy easy, and you can enjoy them in so many ways! I love that. Pickled peppers on anything. Let me know how you like them!
