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This easy Pickled Peppers recipe makes a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in so many dishes from pizzas to soups and salads!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

I’ve mentioned before how my pepper plants have been producing so many peppers that I can barely keep up with them this year. While I’m certainly not complaining since I’ve gotten more than my money’s worth from those few little seeds we planted, I definitely don’t want them to go to waste!

All summer long, we’ve enjoyed them with our salads and just munching on them along with our suppers, but I knew I needed a way to preserve them so that I could use them throughout the winter and into the spring before next year’s plant gets up and going.

That’s when I pulled out my jars and decided to pickle my abundance of them. They are perfect to use to use in so many dishes! Some of my favorites are to use my pickled banana peppers on a Greek Salad, on even on a pizza, or sandwiches. I love to use my pickled jalapeno peppers on even on top of soups, chilis, tacos, hotdogs, and any recipe that calls for jalapenos. But really, the possibilities are just endless!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

To make my pickled peppers, you begin with fresh peppers of any type you are pickling – banana peppers are shown here, but again, you can use jalapeno, serrano, etc. I’ve written my recipe based on making one quart of pickled peppers, you can easily scale the recipe based on your needs from that.

You’ll want to make sure that you clean your peppers extremely well and then slice them into rings. If you use this recipe for pickled jalapenos, make sure you take into account the heat of the peppers and their seeds when you make it. For banana peppers, I’ve always found it just fine to leave the seeds. If you’d prefer though, just remove them.

Meanwhile, you’ll want to have sterilized your jars and prepare your vinegar, sugar and salt. Once you have your pepper slices packed into your jar, carefully pour the hot liquid over the peppers and top with the lid and ring, leaving 1/2-inch of headspace.

Refrigerate up to 1 month or you can process the peppers in a boiling water bath according to the altitude where you live. You’ll want to place the jar in a cool place for 24 hours, until the jar has properly sealed. Once sealed, you can transfer the peppers to your pantry for up to a year and a half.

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

Here’s my Pickled Peppers recipe. If you love banana peppers as much as we do, make ’em soon!

5 from 11 votes

Easy Pickled Peppers Recipe

Canning 15 mins

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com
Prep Time 10 mins
Cook Time 5 mins
Servings 1 quart
Course Appetizer, Seasoning
Cuisine American
Author Robyn Stone | Add a Pinch
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!

Ingredients  

  • 4 cups peppers banana, jalapenos, serrano, etc, cut into 1/4- inch rings
  • 2 cups vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt

Instructions 

  • Place pepper rings in a sterilized quart jar. Set aside.
  • Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
  • Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
  • Allow at least 24 hours before opening the peppers for the best flavor.

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Enjoy!
Robyn xo

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. 5 stars
    I absolutely LOVE this recipe. I used it last year for pickling some peppers and we just finished them up this winter. Quick, easy recipe that has a wonderful flavor. This year I will be using this recipe as well. This is a keeper-thank you for sharing it!

    1. Michelle, I’m glad this recipe worked for you and you are making the pickled peppers again this year. I love how easy it is to make these pickled peppers, too. Thank you.

  2. Sounds great! What is the shelf life on these peppers if I keep them closed in the glass jar?

  3. Do you have a similar recipe that includes also using sometime of oil My mom had a recipe similar to this but also used oil

    1. I have never used either of those peppers, Emily. If you use them, let me know how they taste.

    2. I used Reapers last year and regretted it. I love the heat but the flavor is not good and it tainted the whole jar of peppers in a bad way. To me, Reepers taste a lot like plastic and chemicals.

  4. Can leftover unused pickling liquid be refrigerated and reheated for future use within a few days? I only had a couple pint sized jars and have extra pickling liquid and pepper mixture. I plan on purchasing more jars tomorrow. Thank you.

    1. Patsy, I’m not sure if reheated pickling liquid would be safe to use. I would not use it. However, you might contact your state university extension service and ask for their recommendation.

  5. I made your pickled banana pepper recipe, which was so simple. I packed the peppers tight, hot bathed them, and was done. The peppers have floated to the top, showing an inch of liquid. Will they finally settle back into the liquid?

    1. Rob, sometimes when pickles float it means they were not packed tightly enough. They usually will settle down some after the brine penetrates the peppers more.

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